Grilled asparagus with orange vinaigrette
A simple, sweet and tender vegetarian asparagus recipe. This is very quick to get on the table and is an elegant start to any meal. Or try as a side with baked eggs, or with new potatoes and fish or chicken.
Ingredients
- 1 shallot, finely chopped
- 2 oranges
- 20 fat spears fresh asparagus
- 1½ tsp balsamic vinegar
- ½ tsp red wine vinegar
- olive oil
- salt and pepper
Method
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Step 1
Place chopped shallot into a small bowl and finely zest one of the oranges over the top.
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Step 2
Cut away skin and pith from both oranges and cut into segments by cutting down between the membranes. Work over another bowl to catch the juices. Set segments aside. Add 2 tablespoons of the collected orange juice to the shallots and zest, plus a pinch of salt and the vinegars, and leave to macerate. Meanwhile, snap the tough ends off the asparagus.
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Step 3
Bring a wide pan of salted water to a rolling boil and blanch for 1-2 minutes until half-cooked.
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Step 4
Lift out onto a tea towel to dry, and while still warm rub over a little olive oil and salt. Heat a griddle pan until extremely hot. Lay on the asparagus and grill for a couple of minutes on each side until nicely charred and cooked through. Finish vinaigrette by whisking in olive to taste (about 5 tablespoons) and more salt and pepper as desired.
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Step 5
Taste and check the balance of oil to vinegar. Serve the asparagus warm dressed with the orange segments and vinaigrette.
