Chilled Asparagus Salad

From the book The Basic Gourmet Entertains by Diane Morgan, Dan Taggart, and Kathleen Taggart

Introduction

From our point of view, Easter brunch would not be complete without asparagus. It signals spring. A platter of bright green asparagus, tossed lightly with an orange vinaigrette, is the perfect accompaniment to this meal.

Ingredients

Vinaigrette

Steps

1. Select a pan large enough to accommodate asparagus when lying flat. Fill pan about two-thirds full with water. Cover and bring to a boil over high heat. Grasp each asparagus spear about two-thirds down from tip. Snap or break off end, typically 1½ to 2 inches, and discard. Trim end of spear with a knife. Peel asparagus (not worth doing for pencil-thin asparagus) with a vegetable peeler: start at base of tip and peel toward bottom of spear to remove just the thin fibrous outer layer.
2. When water boils, add salt, then add asparagus. Cook, uncovered, for 3 minutes. Fill a large mixing bowl two-thirds full with ice water. Remove a spear and taste for doneness. The asparagus should be bright green and crisp-tender without tasting raw. If asparagus tastes raw, cook another minute or so, then taste again. When done, use tongs to remove asparagus and place immediately in ice water. Cool for 1 to 2 minutes, then place on a large plate or baking sheet lined with several layers of paper towels. If not using immediately, wrap in dry paper towels, enclose in a plastic bag, and refrigerate.
3. To make vinaigrette, combine salt, sugar, and a few grinds of pepper. Rinse and dry orange. Use a zester or vegetable peeler to remove zest from orange. Add 1 teaspoon to vinaigrette, and set aside 1 teaspoon for garnish. Extract juice from orange, measure 3 tablespoons, and add with olive oil. Mix, adjust to taste. Set aside.
4. To serve, place asparagus in a large mixing bowl, stir dressing, pour over asparagus, and lightly toss. Arrange on a serving platter, with spears aligned in one direction, and garnish with reserved orange zest.

Notes

• Asparagus can be prepared a day ahead. We prefer to make the dressing the day of the party, so the orange juice in the dressing tastes fresh.

This content is from the book The Basic Gourmet Entertains by Diane Morgan, Dan Taggart, and Kathleen Taggart.