Asparagus With Clementines And Pistachios |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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The local market has a bonus of clementines on hand at the moment, and I've been experimenting with them. Ingredients:
1/4 cup freshly squeezed clementine juice |
2 t lemon juice |
2 t sherry vinegar or pinot grigio vinegar |
2 t olive oil |
1 t grated clementine rind |
1/4 t dried tarragon |
salt and pepper to taste |
1/3 cup shelled pistachios, coarsely chopped |
1 1/2 pounds asparagus, trimmed |
Directions:
1. Place the clementine juice over medium high heat and reduce by half.
2. Combine the clementine juice with the lemon juice and vinegar in a medium size bowl.
3. Whisk in the olive oil.
4. Stir in the tangerine zest and tarragon.
5. Season with salt and pepper.
6. Taste and add more vinegar or tarragon if desired.
7. This vinaigrette is best prepared a few hours ahead of time so the flavors can really combine.
8. Steam the asparagus by your preferred method until it's a lovely bright green and tender-crisp. (I lay it flat in a large bamboo steamer)
9. Arrange the asparagus on a serving plate.
10. Stir the pistachios into the vinaigrette and pour the dressing over the asparagus.
11. Toss and serve.
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