1 tablespoon fresh tarragon leaves
1 teaspoon finely chopped fresh flat-leaf parsley
. Combine first 4 ingredients in a large bowl;
toss to coat. Heat a large cast-iron skillet over
medium-high heat. Add one-third of asparagus
mixture; cook 4 minutes or until lightly charred
and crisp-tender, stirring occasionally. Remove
from pan; set aside. Repeat procedure twice with
the remaining asparagus mixture.
2. Place 1 cup water in a microwave-safe measuring
cup. Microwave at HIGH 2 minutes or until water
just boils. Add orange rind; let stand 20 seconds.
Drain, reserving rind. Repeat procedure with lemon
rind.
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3. Combine orange rind, orange juice, and sugar in
a small saucepan. Bring to a boil. Reduce heat to
medium-low; cook until juice mixture measures
about 3 tablespoons (about 5 minutes). Combine
wine, lemon juice, mustard, 1/4 teaspoon pepper,
and 1/8 teaspoon salt in a medium bowl; stir with
a whisk. Gradually add 5 teaspoons oil, stirring
constantly with a whisk. Stir in orange juice
mixture.
4. Place 1/3 cup greens on each of 6 plates.
Divide asparagus evenly among salads. Top evenly
with cheese, pecans, and tarragon. Stir lemon rind
and parsley into orange juice mixture; drizzle
dressing over salads.
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