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–+ servings

Roasted Asparagus Salad with Tangerine Dressing

Asian-style salad
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Course Appetizer, Salad, Vegetarian
Cuisine American, asian
Servings 4 people

Ingredients
  

  • 1 pound asparagus trimmed
  • 1 teaspoon olive oil preferably extra virgin
  • 2 large Tangerines or small oranges
  • 1/3 cup fresh tangerine juice or fresh orange juice
  • 2 teaspoons rice vinegar
  • 1 ½ teaspoons sesame oil
  • 1 ½ teaspoons graded tangerine peel or orange peel
  • 1 garlic clove pressed
  • ¾ teaspoon minced peeled fresh ginger
  • 2 tablespoons finely chopped green onion tops
  • 2 tablespoons finely chopped dry roasted peanuts

Instructions
 

  • 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 a 13x9x2-inch baking pan; drizzle with oil. Roast asparagus until crisp-tender, turning occasionally, about 10 minutes. Transfer asparagus to platter; Cool.
  • Using a sharp knife, cut and peel 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 a small bowl to blend. Season dressing to taste with salt and pepper. Drizzle over asparagus. Sprinkle with green onion tops and peanuts and serve.
Keyword asparagus, ginger, green onion, orange, salad, tangerine
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