Chilled, blanched asparagus tossed in a bright, refreshing citrus vinaigrette. A simple and delicious side dish to make on a hot day!
Before we get into the salad I have a completely off the topic story to tell you and advice I need. Occasionally I suffer from some over the top allergies. Ever since moving to Colorado they have been so much better than when living in Arizona. However, the other night I started having an itchy, runny nose that proceeded to turn into a full blown allergy attack after my run the next morning.
I’m sure the wind blowing all night and during my run played a part in it. The itchiness was so far up my nose there was no amount of blowing that was going to help it. I even left the gym early because I’m sure I was grossing everyone out with all my sniffling. I tried showering and breathing in the steam, a saline solution, an allergy pill, allergy nasal spray…nothing was working!
After sneezing about 100 times in a row I was so worn out I could have just called it a day and gone back to bed. The whole thing left me in such a fog all day that I was pretty much useless. Do you guys have any remedies for full blown allergy attacks like these? They seriously screw up my whole day when they hit!
Now that we’ve discussed my itchy runny nose and my head that feels like it’s the size of a beach ball, let’s get back to this simple and delicious chilled asparagus. The asparagus isn’t raw, but rather blanched then plunged into ice water to stop the cooking process. This leaves you with the most brightly colored green asparagus that is perfectly crisp and crunchy.
The idea to pour a citrus vinaigrette over the top of the asparagus came to me after eating a similar appetizer at Clyde Common when I was in Portland at the end of May. I was so surprised by how refreshing the cold asparagus tasted with the bright citrus flavors. I knew I wanted to recreate it when I got home. Chilled Asparagus with Citrus Vinaigrette is a great alternative to the usual roasted or grilled way of eating it and the perfect way to eat it this summer!
- 1 pound asparagus, woody ends cut off
- 1 teaspoon orange zest
- 1/4 cup fresh orange juice
- 2 tablespoons fresh lemon juice
- 1 tablespoon dijon mustard
- 2 teaspoon white wine vinegar
- 1 tablespoon extra virgin olive oil
- 2 teaspoons maple syrup or honey
- Kosher salt and fresh ground black pepper to taste
- Bring a large pot of salted water to a boil. Add in the asparagus and cook for 2 minutes. Immediately remove the asparagus from the boiling water and place it into an ice bath to stop the cooking process. Once the asparagus has cooled remove it from the water, blot it dry with a towel, and place it in a large bowl.
- In a glass measuring cup combine the remaining ingredients and whisk together to form the citrus vinaigrette. Pour the desired amount of vinaigrette over the asparagus and toss to coat. Cover and refrigerate until ready to serve, then top with a little more salt and pepper.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 77Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 118mgCarbohydrates: 10gFiber: 3gSugar: 6gProtein: 3g