Grilled Asparagus With Blood Orange Vinaigrette
Steps
Peel and chop the shallot fine and macerate for 30 minutes in the juice of 1 / 2 of one orange and the balsamic and red wine vinegars.
Whisk in the olive oil to taste to make a vinaigrette , and season with salt and pepper.
Peel just the zest from one orange , chop very fine , and add to the vinaigrette.
Cut away the rind and pith from all oranges and slice them into thin rounds.
Parboil and grill the asparagus until tender.
Arrange asparagus on a platter with orange slices on top.
Drizzle with vinaigrette.
Ingredients
shallot, blood oranges, balsamic vinegar, red wine vinegar, extra virgin olive oil, salt and pepper, asparagus