Asparagus with Orange Vinaigrette
Blanched asparagus coated with an orange citrus vinaigrette. This fresh and light side dish is the perfect complement to a heavy holiday meal.
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Cooking tools:
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Saucepan
- Saute pan
- Stove
- Whisk
- Mixing bowl
- Measuring spoon
- Measuring cup
- Colander
- Paper towel
- Serving platter
Ingredients
- 2 oranges
- 1 small shallot, minced
- 2 tablespoons Kedem White Wine Vinegar
- 1/2 teaspoon Haddar Dijon Mustard
- 3–4 tablespoons Bartenura Olive Oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 20 spears green and/or white asparagus, trimmed
- 1/4 cup toasted pecans (optional)
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