Roasted Asparagus Salad With Valencia Oranges And Ginger-Citrus Vinaigrette Recipe

Name: Roasted Asparagus Salad With Valencia Oranges And Ginger-Citrus Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the asparagus and the salad; 1 pound asparagus spears (1 bunch) - bottom of stems snapped off; 1 tablespoon olive oil; sea salt to taste; 1 large Valencia or navel orange; 2 tablespoons sesame seeds - toasted (see cook'TMs note); For the vinaigrette; 1 teaspoon finely grated fresh ginger (use microplane grater); 1 teaspoon finely grated orange zest (use microplane grater); 1 tablespoon brown rice vinegar; 1 tablespoon lime juice; 1 tablespoon toasted sesame oil

Servings: persons

For the asparagus and the salad
1 pound asparagus spears (1 bunch) - bottom of stems snapped off
1 tablespoon olive oil
sea salt to taste
1 large Valencia or navel orange
2 tablespoons sesame seeds - toasted (see cook'TMs note)
For the vinaigrette
1 teaspoon finely grated fresh ginger (use microplane grater)
1 teaspoon finely grated orange zest (use microplane grater)
1 tablespoon brown rice vinegar
1 tablespoon lime juice
1 tablespoon toasted sesame oil

1
["Preheat the oven to 500u00b0F (260u00b0C).
2
Move rack to the top of the oven. Spread the asparagus on a jelly roll pan. Brush with the olive oil and sprinkle with salt. Bake for 8 to 10 minutes (depending on their size) until the tips begin to brown. The stalks should still be bright green. Remove from pan and let cool to room temperature.", "In a small bowl, whisk ginger, zest, vinegar, lime juice, cayenne, salt, olive oil, and sesame oil until well blended. Set aside.", "Peel the orange to its flesh and cut in half lengthwise. Remove the seeds, pith and threads in the center, and slice each half crosswise in 1/8"" thick slices. Set aside.", "Place the arugula leaves in the center of each plate. Tuck a few snow peas and orange slices between the leaves. Top with the roasted asparagus. Drizzle with the vinaigrette and sprinkle with the toasted sesame seeds. Serve immediately.
3
Cook'TMs note: To toast the sesame seeds -"" Heat a small frying pan to medium-high heat. Add the sesame seeds and saute for 2 to 3 minutes until light-golden, stirring or shaking the pan constantly. Transfer to a small bowl and set aside until ready to use."]

147

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: For the asparagus and the salad, 1 pound asparagus spears (1 bunch) - bottom of stems snapped off, 1 tablespoon olive oil, sea salt to taste, and more.

Yes, Roasted Asparagus Salad With Valencia Oranges And Ginger-Citrus Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Asparagus Salad With Valencia Oranges And Ginger-Citrus Vinaigrette

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