| Other Recipes | Shrimp, Asparagus and Orange Salad | Home |
|
|
|||||
|
2 pounds asparagus, trimmed to top portions
only
1/2 cup chopped fresh chives
3 navel oranges
60-70 small shrimp, cooked, tails removed
3 tablespoons fresh orange juice
3 tablespoons sugar
2 tablespoons distilled white vinegar
1 teaspoon grated orange peel (optional)
1/4 cup Dijon mustard
finely chopped fresh chives
Cook asparagus in large pot of boiling salted water until crisp-tender, about 4
minutes. Blanche in ice water to cool and stop cooking. Peel oranges and break
into individual pieces. Plate shrimp, asparagus and orange slices.
Whisk 3 tablespoons fresh orange juice, sugar, vinegar, and orange peel in bowl
until sugar dissolves. Whisk in mustard.
Dress salads. (Alternatively, put ingredients and dressing in bowl to coat, and
then plate.) Sprinkle chive on top as garnish.
Makes 6 servings.
Shrimp, Asparagus and Orange Salad