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2009-12-24 digital edition

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2009-12-24 / Community News

From the Chef’s Corner

Asparagus with Oranges
by Chef Deedle
recipe. We eat this dish as a salad.

3 lbs. asparagus

2 naval oranges or 2 cans or jars of mandarin oranges, drained

Dill Dressing

1/3 cup oil ¼ cup lightly packed dill sprigs, chopped 3 tbsp. Finely diced red onion 1 tbsp. each Dijon mustard and lemon juice

salt and pepper to taste

Bring 1-inch lightly salted water to a boil in a large skillet. Have a large bowl of ice water ready.

Break or cut off woody ends, then add half asparagus at a time to skillet. Return to a boil, reduce heat, cover and simmer 3 – 5 minutes until crisp-tender. Transfer to ice water to chill, then drain well.

Cut peel from oranges to the flesh. Slice crosswise, then cut slices in half.

Dressing: Wisk ingredients or shake in a jar until well blended.

To serve: Blot asparagus dry; arrange with oranges on serving platter. Drizzle with dressing.

Merry Christmas

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