Asparagus, and Orange Salad
Serves 2 as a entree.
1 teaspoon finely-grated orange zest
1 teaspoon minced fresh ginger
2 tablespoons plain (unseasoned) rice vinegar
1 teaspoon honey
2 tablespoons sesame oil
1/2 cup fresh orange juice
1 orange, cut into segments
1 pound asparagus, tough ends removed
Salt & pepper
2 cups washed baby arugula or spinach
8 ounces fresh crabmeat
For dressing, combine first 5 ingredients. Reduce the orange juice in
a small saucepan until it measures about 1 tablespoon. Add to other dressing
ingredients and set aside.
Move the top oven rack to about 4" below the broiler. Preheat the
broiler on Hi. Spread the prepared asparagus on a sheet pan and brush
with canola oil. Season generously with salt and pepper. Broil the asparagus
under the preheated broiler, shaking the pan about halfway through, until
the asparagus is lightly browned and tender, about 8 minutes. Cool the
asparagus and cut into 2" lengths.
In a large bowl, combine the prepared asparagus, orange segments, arugula
and crabmeat. Toss with the dressing and serve.
From: Ward Street