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Asparagus with Blood Oranges and Shallots
By Chef Christina Pirello

Asparagus with Blood Oranges and Shallots

Extra Virgin Olive Oil
2 cloves Peeled Garlic, thinly sliced
8 Shallots, peeled and quartered lengthwise
Sea Salt
Mirin or Dry White Wine
1 bunch Asparagus, ends snapped left whole
2 Blood Oranges, peeled and thinly sliced into rounds
Balsamic Vinegar

Place a small amount of oil, garlic and shallots in a deep skillet and turn heat to medium.

When the shallots begin to sizzle, add a pinch of sea salt and sauté until the shallots are quite limp and beginning to color, about 4 minutes.

Add lemon zest, sprinkle generously with mirin and add asparagus spears.

Cover and reduce heat to low.

Cook until the asparagus is just tender and a vivid green.

Remove from heat and stir gently to combine.

Arrange blood orange rings around the rim of a serving platter and spoon asparagus and shallots into the center.

Drizzle the entire dish with balsamic vinegar and serve immediately.

Message from the Chef
Not sure what seasonal means? This recipe should clear things right up, as the key ingredients are available only in the Spring. Okay, okay, you can get asparagus anytime, but to have asparagus at its tender peak, it’s a Spring thing. And can you use regular oranges in place of splendid blood oranges? Sure, but in the spring, why would you? This dish lightens our energy, but with its depth of flavor is tremendously satisfying.