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Grilled Asparagus with Orange Vinaigrette
Ingredients
  • 2 oranges preferably navel
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon dried oregano
  • 2 scallions finely chopped
  • Kosher salt and freshly ground black pepper to taste
  • 16 stalks large green asparagus about 1 lb.
Instructions
  1. Zest 1 of the oranges; set zest aside. Slice off the ends of each orange.
  2. Working with one orange at a time, set an orange on end; with a small knife, slice off and discard the peel and the white pith. Holding the orange in your hand, use a knife to cut the orange segments away from their membranes **(see Three Chef's Techniques).** Place segments in a bowl and set aside. Over a separate bowl, squeeze the remaining orange pulp to extract any remaining juice. Repeat with the second orange. Whisk 4 tbsp. oil, lemon juice, oregano, and scallions into orange juice and season with salt and pepper; set dressing aside.
  3. Cut off about 1" from the tough end of the asparagus and transfer asparagus to a 9" x 13" microwaveable baking dish. Sprinkle asparagus with reserved orange zest and drizzle with remaining oil and 1⁄4 cup water. Cover pan tightly with plastic wrap and microwave on high heat for 2 minutes. Rotate dish and microwave until asparagus is just tender, about 2 minutes more. Uncover and drain off cooking liquid. Toss asparagus with reserved citrus dressing and season with salt. Top with orange segments. Serve immediately or at room temperature.