Grilled Asparagus With Blood Oranges and Tapenade Toast

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Grilled Asparagus With Blood Oranges and Tapenade Toast

 

Recipe By : " Chez Panisse Vegetables " by Alice Waters

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1 shallot

3 blood oranges (may substitute other

oranges)

1 1/2 teaspoons balsamic vinegar

1/2 teaspoon red wine vinegar

Olive oil

Salt and pepper

1 1/2 pounds asparagus

 

 

Peel and chop the shallot fine and macerate for 30 minutes in the juice of

one-half orange and the balsamic and red wine vinegars. Whisk in olive oil to

taste, a tablespoon or two, and season with salt and pepper. Peel just the zest

from one of the oranges, chop it very fine and add to the vinaigrette. Peel

oranges and slice them into thin rounds.

 

Parboil the asparagus for a minute or two, spray it with olive oil and grill

over medium-hot charcoal, or atop the stove in a ridged pan or cast-iron skillet

over medium high heat about 6 to 8 minutes until lightly browned and crisp

tender. Drizzle the vinaigrette over the orange slices arranged on top of the

asparagus spears. An earthy garnish is jarred or homemade tapenade on baguette

toasts.

 

 

 

 

 

 

 

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