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Roasted Asparagus Salad is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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1 pound asparagus, trimmed and cut diagonally into 1/2 inch pieces
Olive oil cooking spray
Salt to taste
Dressing:
1/2 cup fresh orange juice
1 tablespoon fresh lime juice
2 tablespoons orange marmalade
1/2 teaspoon grated fresh ginger root
1 to 2 tablespoons virgin olive oil
7 cups chopped romaine lettuce
3 tablespoons toasted pine nuts or slivered almonds, for garnish
Preheat the oven to 450 degrees. Spread the asparagus on a baking sheet in a single layer and mist lightly with olive oil cooking spray. Roast until the asparagus is tender when pierced with a knife, about 10 to 12 minutes. Season with salt. Set aside. Dressing: In a small blender or bowl, whisk together orange and lime juices, marmalade, ginger and olive oil. Just before serving, arrange the romaine on 6 plates or a platter and top with the asparagus. Pour on the dressing and garnish with nuts. Serves 6.
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