- 2 tbsp finely chopped shallots
- 1 tbsp Balsamic vinegar
- 1 tbsp Sherry vinegar or dry sherry
- 1-2 tbsp extra virgin olive oil
- ¼ tsp salt
- freshly ground pepper to taste
- 4 oranges, preferably blood oranges
- 1 ½ lbs. fresh California asparagus, trimmed
- 2 tablespoons coarsely chopped, toasted California walnuts*
1. In a small bowl, combine shallots with the vinegar and sherry; let stand at least 20 minutes.
2. Zest 1 of the oranges, avoiding the white pith. Finely chop zest and add to the shallots. Squeeze 1/3 cup juice from zested orange and add to the bowl. Slowly whisk in the olive oil and season with salt and pepper; set aside.
3. Cut asparagus spears in half or in fourths and cook in boiling salt water for 4 to 5 minutes until crisp-tender. Drain well and remove from pan to cool. Toss the cooled asparagus with the vinaigrette.
4. Cut the ends of the remaining oranges and peel them by cutting down the fruit vertically, following the contours of the fruit. Slice the peeled orange horizontally into ½ inch thick slices. Arrange the orange slices and asparagus spears on 4 salad
plates and season to taste with additional salt and pepper. Top each serving with toasted walnuts.
*To toast walnuts: bake in 250 degree oven until browned, 10-12 minutes, stirring frequently.
Per serving: 171 calories, 7g protein, 26g carbohydrates, 5g fiber, 6g total fat, .7g saturated fat