ASPARAGUS & CITRUS SALAD

Asparagus & Citrus Salad image

Provided by quixoposto

Categories Oranges

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

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2 large oranges (1/2 lb each)
3/4 cup balsamic vinegar
3 -4 teaspoons sugar
1/4 teaspoon dried tarragon leaves
12 thick purple asparagus spears (about 1 lb total)
1 medium red onion

Steps:

Peel orange and remove white membrane. Remove membranes from sections. Squeeze 2 tablespoons juice from membranes into a bowl.
To the bowl, add 1/4 cup vinegar, sugar to taste depending on sweetness of oranges, and tarragon. Mix and pour into a pitcher.
In a frying pan boil about 1 inch of water and remaining 1/4 cup vinegar. Add spears to boiling water. Cook, uncovered, until asparagus is just tender when pierced, about 4 minutes. Drain and immerse in ice cold water. Drain.
Crisp onion slices: Thinly slice onion. Put in a bowl with water to cover. Squeeze onions to bruise slightly; drain. Add 4 cups ice cubes, 2 cups water, and 1/4 cup vinegar. Let stand until crisp, 20 - 30 minutes. Drain and discard ice.
Divide onion slices among 4 plates. Arrange spears and orange segments on plates. Add dressing. Salt and pepper to taste.

Nutrition Facts : Calories 77, Fat 0.2, SaturatedFat 0.1, Sodium 7.2, Carbohydrate 18.6, Fiber 3.5, Sugar 13.5, Protein 2.2