Roasted Asparagus Salad With Tangerine Dressing

Recipe Ingredients

1 lb	454g / 16oz	Asparagus - trimmed
1 teaspoon	5ml	Olive oil (preferably extra-virgin)
2 teaspoons	10ml	Tangerines or small oranges (large)
1/3 cup	78ml	Fresh tangerine juice or orange juice
2 teaspoons	10ml	Rice vinegar
1 1/2 teaspoons	7.5ml	Oriental sesame oil
1 1/2 teaspoons	7.5ml	Grated tangerine peel or orange peel
1		Garlic clove - pressed
3/4 teaspoon	3.8ml	Minced peeled fresh ginger
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Finely-chopped green onion tops
2 tablespoons	30ml	Finely-chopped dry-roasted peanuts

Recipe Instructions

Preheat oven to 450 degrees. Place asparagus in medium bowl. Pour enough cold water over asparagus to cover; let stand 15 minutes. Drain. Spread asparagus in 13- by 9- by 2-inch baking pan; drizzle with oil. Roast asparagus until crisp-tender, turning occasionally, about 10 minutes. Transfer asparagus to platter; cool.

Using sharp knife, cut peel and white pith from tangerines. Cut between membranes to release segments. Arrange tangerine segments atop asparagus. Whisk tangerine juice, vinegar, sesame oil, peel, garlic and ginger in small bowl to blend. Season dressing to taste with salt and pepper. Drizzle over asparagus. Sprinkle with green onion tops and peanuts and serve.

This recipe yields 4 servings.

Per serving: calories, 117; total fat, 5 g; saturated fat, 1 g; cholesterol, 0.

Source:
Bon Appetit, April 1999

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