Wednesday, December 08, 2004

Asparagus with Orange Walnut Vinaigrette

1 bunch asparagus, ends trimmed
5 tsp. apple cider vinegar
2 Tb. walnut oil or olive oil
2 tsp. grated orange peel
1/8 tsp, black pepper
2 Tb. coarsely chopped walnuts
Pour water 1/2 inch deep in large skillet
Add 1/2 tsp. of the salt and bring to a boil.

Add asparagus and cook until tender firm, 4-7 minutes.
Drain in colander and cool under cold water,
Drain and lay on paper toweled plate to dry.
In a small bowl, whisk vinegar, oil, orange peel and remaining salt.
Remove asparagus to a platter and spoon vinaigrette on top.
Garnish with walnuts.