Directions:
- Peel orange and remove white membrane. Remove membranes from sections. Squeeze 2 tablespoons juice from membranes into a bowl.
- To the bowl, add 1/4 cup vinegar, sugar to taste depending on sweetness of oranges, and tarragon. Mix and pour into a pitcher.
- In a frying pan boil about 1 inch of water and remaining 1/4 cup vinegar. Add spears to boiling water. Cook, uncovered, until asparagus is just tender when pierced, about 4 minutes. Drain and immerse in ice cold water. Drain.
- Crisp onion slices: Thinly slice onion. Put in a bowl with water to cover. Squeeze onions to bruise slightly; drain. Add 4 cups ice cubes, 2 cups water, and 1/4 cup vinegar. Let stand until crisp, 20 - 30 minutes. Drain and discard ice.
- Divide onion slices among 4 plates. Arrange spears and orange segments on plates. Add dressing. Salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 111.01 Kcal (465 kJ) | ||
| Calories from fat | 0.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 14.43mg | 1% | |
| Potassium | 426.5mg | 9% | |
| Total Carbs | 24.15g | 8% | |
| Sugars | 17.79g | 71% | |
| Dietary Fiber | 3.95g | 16% | |
| Protein | 3.12g | 6% | |
| Vitamin C | 38.8mg | 65% | |
| Iron | 2.8mg | 15% | |
| Calcium | 69.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 44.84 Kcal (188 kJ) | ||
| Calories from fat | 0.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 5.83mg | 1% | |
| Potassium | 172.25mg | 9% | |
| Total Carbs | 9.75g | 8% | |
| Sugars | 7.18g | 71% | |
| Dietary Fiber | 1.6g | 16% | |
| Protein | 1.26g | 6% | |
| Vitamin C | 15.7mg | 65% | |
| Iron | 1.1mg | 15% | |
| Calcium | 28.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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