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Roasted Asparagus Salad with Tangerine Dressing

© Marna Gatlin

I was thumbing through my many cookbooks wanting to create something that was light, yet would stick to my ribs:)

I then thought, "citrus"! I love a recipe with delicious citrus. So I remembered that I had seen a recipe for that, in one my my Bon Appetit` magazines, and so here it is, enjoy...

ROASTED ASPARAGUS SALAD WITH TANGERINE DRESSING

This lively Asian-style salad is terrific on its own or teamed with roast chicken, roast lamb or broiled shrimp.

1 pound asparagus, trimmed
1 teaspoon olive oil (preferably extra-virgin)
2 large tangerines or small oranges
1/3 cup fresh tangerine juice or orange juice
2 teaspoons rice vinegar
1 1/2 teaspoons oriental sesame oil
1 1/2 teaspoons grated tangerine peel or orange peel
1 garlic clove, pressed
3/4 teaspoon minced peeled fresh ginger
2 tablespoons finely chopped green onion tops
2 tablespoons finely chopped dry-roasted peanuts, cashews, or pinenutes
Preheat oven to 450°F. Place asparagus in medium bowl. Pour enough cold water over asparagus to cover; let stand 15 minutes. Drain. Spread asparagus in 13 x 9 x 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.

Bon Appétit
April 1999