In The Kitchen: Asparagus and Citrus Salad
In the Northwest, the peak growing season for asparagus is May and June, making it the perfect time of year to enjoy this deliciously healthy vegetable. You know what they say – the brighter the color, the healthier the vegetable (or fruit). The bright colors of the oranges, lemons and asparagus in this salad recipe signify their healthfulness.
This salad is high in vitamins C and K, folic acid, fiber and antioxidants, making it a great healthy option for lunch (add your choice of protein) or as a dinner side.
Asparagus and Citrus Salad
Makes 8 servings (1/2 cup)
- 1 1/2 pounds asparagus
- 1/2 pound oranges
- 3 1/2 tablespoons olive oil
- 3 1/2 tablespoons red onion
- 1 teaspoon lemon zest
- 1/3 teaspoon sea salt
- 1/8 teaspoon black pepper
- 3 1/2 tablespoons fresh lemon juice
- 4 teaspoons fresh orange juice
- 3 1/2 tablespoons fresh peppermint
- Trim the asparagus into bite-sized pieces. Blanch the asparagus in boiling salted water until slightly tender (1 to 2 minutes). Cool in an ice bath. Drain and keep cold.
- With a sharp knife, thinly shred the mint. Cut the red onion into very thin strips. Peel the oranges and cut into bite size pieces.
- To prepare the dressing, heat the olive oil in a sauté pan over medium heat. Add the red onion, lemon zest, salt, pepper and cook briefly until aromatic – do not allow it to brown. Remove from heat and add citrus juices. Chill the dressing.
- Combine dressing, asparagus and oranges in a large bowl and mix to combine.
- Before serving, top with fresh peppermint.