WARM ROASTED ASPARAGUS SALAD WITH ORANGE DRESSING AND PARMESAN

Warm Roasted Asparagus Salad with Orange Dressing and Parmesan image

Provided by @MakeItYours

Number Of Ingredients 8

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2 oranges
1 purple shallot, minced
3 Tbsp. white wine vinegar
1/2 tsp. Dijon mustard
2-3 Tbsp. extra virgin olive oil
Salt and freshly ground black pepper
20 spears green asparagus, trimmed of woody ends
Parmesan cheese, for shaving

Steps:

Preheat oven to 375° F. Arrange asparagus in a single layer on a baking sheet. Drizzle with a bit of olive oil and shake pan to coat asparagus with oil. Sprinkle with salt and pepper. Roast in pre-heated oven for 5-8 minutes (depending on thickness of asparagus) until just tender-crisp (so they stay a nice bright green colour).
Meanwhile, make the dressing. Zest 1 orange into a medium bowl. Set aside. Juice both oranges and boil the juice down in a small saucepan over medium heat until reduced to about 3 tablespoons (No need to strain now, as you will strain later).
Mince the shallot and put it in a small bowl with the vinegar poured over. Set aside 5 minutes.
Add the mustard to the bowl with the zest. When the orange juice has reduced, strain it over the zest mixture. Drain the shallots, discarding the vinegar and add the shallots to the zest mixture. Whisk it all together, then slowly whisk in the olive oil a bit at a time. Taste after 2 Tbsp. and add a bit more if you feel it needs it for balance. Season with salt and pepper. Set aside.
Once asparagus is cooked, arrange on a serving platter (something a little dished and not flat, as sauce is thin). To make it look pretty, using a slotted spoon, spoon some of the zest only across the top of the asparagus, about 1/3 up from the bottom, then spoon some more of the full dressing over top. Sprinkle with freshly shaved Parmesan and a bit more salt and Pepper.
Nice warm or at room temperature.