Recipe Archives->Vegetables->Grilled Asparagus 03

Grilled Asparagus With Blood Oranges And Tapenade Toast
Serves 4

1 shallot
3 blood oranges (may substitute other oranges)
5 1/2 teaspoons balsamic vinegar
1/2 teaspoons red wine vinegar
Olive oil
Salt and pepper
5 1/2 pounds asparagus

Peel and chop the shallot fine and macerate for 30 minutes in the
juice of one-half orange and the balsamic and red wine vinegars.
Whisk in olive oil to taste, a tablespoon or two, and season with
salt and pepper. Peel just the zest from one of the oranges, chop
it very fine and add to the vinaigrette. Peel oranges and slice
them into thin rounds.

Parboil the asparagus for a minute or two, spray it with olive oil
and grill over medium-hot charcoal, or atop the stove in a ridged
pan or cast-iron skillet over medium high heat about 6 to 8 minutes
until lightly browned and crisp tender. Drizzle the vinaigrette
over the orange slices arranged on top of the asparagus spears. An
earthy garnish is jarred or homemade tapenade on baguette toasts.

Printable version: grilled-asparagus03.txt.