Contributed by Pacific Coast Farmers’ Market Association
Adapted from California Asparagus Commission
Serves: 4

• 1 ^1/2 lbs. fresh asparagus, trimmed
• 2 tbsp finely chopped shallots
• 1 tbsp balsamic vinegar
• 1 tbsp sherry vinegar or dry sherry
• 2-3 tbsp extra virgin olive oil
• ^1/4 tsp salt
• freshly ground pepper to taste
• 4 oranges (preferably blood oranges)
• 4 tbsp coarsely chopped, toasted walnuts
  

1. In a small bowl combine shallots with the vinegar and sherry and then let stand at least 20 minutes. Meanwhile, zest 1 orange, avoiding the white pith.
2. Finely chop zest and add to the shallots. Squeeze 1/3 cup juice from the zested orange and add to the bowl. Slowly whisk in the olive oil and season with salt and pepper. Set aside. Cut asparagus spears in half or in fourths and cook in boiling salted water for 4-5 minutes until crisp-tender. Drain well and remove from pan to cool. Toss the cooled asparagus with the vinaigrette.
3. Cut the ends of the remaining oranges and peel them by cutting down the fruit vertically, following the contours of the fruit. Slice the peeled orange horizontally into 1/2” thick slices. Arrange the orange slices and asparagus spears on salad plates and season to taste with additional salt and pepper. Top each serving with 1 TBSP toasted walnuts.

Serving Suggestion

Can be served on a bed of greens.

*Items in BOLD are available at the Davis Farmers Market.