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Asparagus with Citrus and Oregano Print Email


2 oranges, preferably navel
6 TBS extra-virgin olive oil
2 TBS. fresh lemon juice
1/2 tsp. dried oregano
2 scallions, finely chopped
Kosher salt and freshly ground black pepper, to taste
16 stalks large green asparagus (about 1 lb.)

Zest 1 of the oranges; set zest aside. Slice off the ends of each orange. Working with one orange at a time, set an orange on end; with a small knife, slice off and discard the peel and the white pith. Holding the orange in your hand, use a knife to cut the orange segments away from their membranes (see Three Chef's Techniques.) Place segments in a bowl and set aside. Over a separate bowl, squeeze the remaining orange pulp to extract any remaining juice. Repeat with second orange. Whisk 4 TBS oil, lemon juice, oregano, and scallions into orange juice and season with salt and pepper; set dressing aside.

Cut off about 1" from the tough end of the asparagus and transfer asparagus to a 9" x 13" microwavable baking dish. Sprinkle asparagus with reserved orange zest and drizzle with remaining oil and 1/4 cup water. Cover pan tightly with plastic wrap and microwave on high heat for 2 minutes. Rotate dish and microwave until asparagus is just tender, about 2 minutes more. Uncover and drain off cooking liquid. Toss asparagus with reserved citrus dressing and season with salt. Top with orange segments. Serve immediately or at room temperature.

SERVES 4
From Chef Andrew Carmellini’s book Urban Italian, Saveur Issue #119
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