Servings: 4 INGREDIENTS
3/4 lb roasted Asparagus
1 tablespoon oil for cooking
Kosher Salt
Supremes of 1/2 an orange
1/4 cup toasted walnuts
Orange Vinaigrette:
1 tsp orange zest
2 tbsp orange juice
1 tbsp white wine vinegar
1 very small shallot, minced
1 tsp honey
1/2 tsp kosher salt
2 tbsp walnut oil
1 tbsp olive oil
DIRECTIONS
1. Preheat the oven or toaster oven to 350°F. Place the walnut on a sheet pan and toast 7-10 minutes until fragrant and browning (watch closely so they do not burn) . Cool then coarsely chop.
2. Make the orange vinaigrette: Place all the ingredients except the oil in a jar then shake to combine. Add the oil and shake vigorously to emulsify.
3. Trim the asparagus by either snapping or peeling the spears. Heat a large frying pan with a tight-fitting lid over medium- high heat. Once it's hot, add the oil. Swirl the oil in the pan to coat it. Add the trimmed asparagus to the pan and sprinkle with salt. It should sizzle as it hits the hot surface. Cover it and cook, shaking the pan occasionally, until the asparagus is browned and tender, 5 to 10 minutes. Remove to a serving platter and keep warm.
4. Supremes are the segments of citrus fruit with the peel and membrane removed. Place the orange supremes in skillet and until they begin to caramelize and fall apart.
5. To serve: Drizzle some of the dressing over the asparagus and toss to coat. Top with the caramelized oranges and toasted walnuts.