Spring Asparagus w/ Blood Orange & Sauvignon Blanc Dressing
A simple springtime dish to serve as a stand-alone appetizer or a side dish with chicken or spring lamb, or as a salad with some fresh arugula and Fleur de Sel.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.katzfarm.com.
Ingredients
- 1 pound of medium asparagus, woody ends snapped off
- 3 to 4 hard boiled eggs (if possible use farm fresh eggs and don’t overcook!)
- 3 tablespoons of KATZ Farm Sauvignon Blanc Vinegar
- 2 Medium Blood Oranges or Navel Oranges (save ¼ teaspoon of zest from skin)
- 1 tablespoon Dijon mustard
- 1 teaspoon finely minced shallot
- 1/3 cup KATZ Farm Chef’s Pick Extra Virgin Olive Oil
- 1 teaspoon freshly snipped chives
- Sea salt & freshly ground pepper to taste
- Good Pinch of fennel pollen (optional)
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