04.12.10

Oranges and asparagus

Posted in food, home cooking at 12:50 am by wingerz

orangeasparagus

Two of my favorite winter ingredients, together at last: juicy oranges and sweet, tender asparagus. The sauce is pretty similar to my favorite salad dressing ever (recipe).

Pan-Roasted Asparagus with Warm Orange-Almond Vinaigrette
from Cook’s Illustrated

2 tablespoons olive oil
1/4 cup slivered almonds
1/2 cup fresh squeezed orange juice
1 teaspoon chopped fresh thyme leaves
2 tablespoons minced shallot
2 tablespoons sherry vinegar
kosher salt and ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
2 pounds thick asparagus spears, ends trimmed

1. Heat 2 tablespoons olive oil in 12-inch skillet over medium heat until shimmering; add almonds and cook stirring frequently, until golden, about 5 minutes. Add orange juice and thyme; increase heat to medium-high and simmer until thickened, about 4 minutes. Off heat, stir in shallot, sherry vinegar, and salt and pepper to taste; transfer vinaigrette to small bowl. Wipe out skillet.
2. Heat 1 tablespoon oil and butter in the skillet over medium-high heat. When butter has melted, add half of asparagus to skillet with tips pointed in one direction; add remaining spears with tips pointed in one direction. Using tongs, distribute spears in even layer (spears will not quite fit into single layer); cover and cook until asparagus is bright green and still crisp,about 5 minutes.
3. Uncover and increase heat to high; season asparagus with salt and pepper. Cook until spears are tender and well browned along one side, 5 to 7 minutes, using tongs to occasionally move spears from center of pan to edge of pan to ensure all are browned. Transfer asparagus to serving dish, pour vinaigrette over and toss to combine; adjust seasonings and serve immediately.