Asparagus With Orange Vinaigrette
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound asparagus
- 1teaspoon grated orange rind
- 1teaspoon olive oil
- 1teaspoon sweet hot mustard
- 1tablespoon orange juice
Nutritional analysis per serving (2 servings)
71 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 5 grams protein; 32 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash asparagus, then trim by breaking at the point where the tough woody part of the stem meets the tender part. Steam over hot water for about 7 minutes, depending on thickness of spears; then, drain.
- Step 2
Whisk the orange rind with oil, mustard and orange juice, and spoon over the asparagus, turning them to coat.
Private Notes
Comments
This could not be easier. I did find the vinaigrette to be bitter (not from pith, I zested super lightly), and ended up adding a drop of honey, more sweet hot mustard, and a pinch of salt to get the balance right. It's elegant and simple and the play of the diverse flavors so very harmonious.
An intriguing & delicious take on asparagus. Double the dressing and add salt. I used grainy mustard and 1 tablespoon of frozen orange juice concentrate in the vinaigrette. Then grated zest of 1/4 large orange over the top to serve to maximize the orange zest scent because that’s all I had. Adjust the steaming time to fit the thickness of your asparagus. My quite thick stalks steamed perfectly in 8 minutes. Average stalks are probably good at 6-7 min. Skinny stalks will take less. Check them by poking with a fork or slender knife.
An unusual and delicious dressing for steamed asparagus. Highly recommended.