Grilled Asparagus With Blood Orange Vinaigrette

1. 1

   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.

2. 2

   Whisk in the olive oil to taste to make a vinaigrette, and season with salt and pepper.

3. 3

   Peel just the zest from one orange, chop very fine, and add to the vinaigrette.

4. 4

   Cut away the rind and pith from all oranges and slice them into thin rounds.

5. 5

   Parboil and grill the asparagus until tender.

6. 6

   Arrange asparagus on a platter with orange slices on top.

7. 7

   Drizzle with vinaigrette.

* Per serving · 4 servings · Values may vary.

No additional tips available.