Directions:
- Peel and chop the shallot fine and macerate for 30 minutes in the juice of 1/2 of one orange and the balsamic and red wine vinegars.
- Whisk in the olive oil to taste to make a vinaigrette, and season with salt and pepper.
- Peel just the zest from one orange, chop very fine, and add to the vinaigrette.
- Cut away the rind and pith from all oranges and slice them into thin rounds.
- Parboil and grill the asparagus until tender.
- Arrange asparagus on a platter with orange slices on top.
- Drizzle with vinaigrette.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 101.86 Kcal (426 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 7.21mg | 0% | |
| Potassium | 615.68mg | 13% | |
| Total Carbs | 23.61g | 8% | |
| Sugars | 14.74g | 59% | |
| Dietary Fiber | 6.19g | 25% | |
| Protein | 5.21g | 10% | |
| Vitamin C | 64.5mg | 107% | |
| Iron | 3.7mg | 21% | |
| Calcium | 90.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 34.13 Kcal (143 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 2.42mg | 0% | |
| Potassium | 206.31mg | 13% | |
| Total Carbs | 7.91g | 8% | |
| Sugars | 4.94g | 59% | |
| Dietary Fiber | 2.07g | 25% | |
| Protein | 1.75g | 10% | |
| Vitamin C | 21.6mg | 107% | |
| Iron | 1.2mg | 21% | |
| Calcium | 30.4mg | 9% | |
* 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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