Spring Asparagus with Blood Orange & KATZ Farm Sauvignon Blanc Dressing
10 min
5 min
4
Vegetable
Napa, California
A simple springtime dish to serve as a stand-alone appetizer or as a side dish with roasted or grilled chicken or spring lamb, or as a salad with some fresh arugula sprinkled with Fleur de Sel. For a more substantial dish, wrap some of the spears in ham or Prosciutto and top with the dressing. You could also coat the asparagus in olive oil, roast in a 400-degree oven for 8 to 10 minutes, and serve as instructed below. Enjoy!!
Ingredients
· 1 pound of medium asparagus, woody ends snapped off
· 3 to 4 hard boiled eggs (if possible use farm fresh eggs and don’t overcook!)
· 3 tablespoons of KATZ Farm Sauvignon Blanc Vinegar
· 2 Medium Blood Oranges or Navel Oranges (save ¼ teaspoon of zest from skin)
· 1 tablespoon Dijon mustard
· 1 teaspoon finely minced shallot
· 1/3 cup KATZ Farm Chef’s Pick Extra Virgin Olive Oil
· 1 teaspoon freshly snipped chives
· Sea salt & freshly ground pepper to taste
· Good Pinch of fennel pollen (optional)
Directions
Step 1
Bring a large, well salted pot of water to boil.
Step 2
Squeeze 2 tablespoons of juice from one of the oranges. Trim off the top and bottom of the other one and then carefully cut off the rest of the peel removing all pith. Either cut out segments or cut into thin rounds and set aside.
Step 3
For the dressing, add the vinegar, 2 tablespoons of orange juice, zest, salt and pepper to chopped shallots in a mixing bowl. Whisk together and then let macerate for 10 minutes. Add the mustard and then whisk again, slowly adding the oil until emulsified. Taste for seasoning.
Step 4
Cook asparagus in a stainless pot with plenty of simmering, well salted water for about 3 to 4 minutes depending on size. Remove from pot and set on kitchen towel to dry. If you want to serve chilled, place them in an ice bath after removing from pot.
Step 5
On your favorite platter, spoon some of the dressing on the plate and lay out the cooked asparagus. Spoon some additional dressing over asparagus and garnish with quarters of cooked eggs and citrus segments or rounds. Sprinkle chopped fresh chives, optional fennel pollen and serve. Enjoy!