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Author Notes: I get my fresh spears from one of our local farmers'€™ markets--the best option, until I can begin harvesting asparagus from my own little patch (already planted!).
I'm planning to make this exotic and massively flavorful salad as many times as I can before the season has passed. —Viviane Bauquet Farre
For the asparagus and the salad
- 1 pound asparagus spears (1 bunch) - bottom of stems snapped off
- 1 tablespoon olive oil
- sea salt to taste
- 1 large Valencia or navel orange
- 2 tablespoons sesame seeds - toasted (see cook'€™s note)
For the vinaigrette
- 1 teaspoon finely grated fresh ginger (use microplane grater)
- 1 teaspoon finely grated orange zest (use microplane grater)
- 1 tablespoon brown rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon toasted sesame oil
- Preheat the oven to 500ºF (260ºC). Move rack to the top of the oven. Spread the asparagus on a jelly roll pan. Brush with the olive oil and sprinkle with salt. Bake for 8 to 10 minutes (depending on their size) until the tips begin to brown. The stalks should still be bright green. Remove from pan and let cool to room temperature.
- In a small bowl, whisk ginger, zest, vinegar, lime juice, cayenne, salt, olive oil, and sesame oil until well blended. Set aside.
- Peel the orange to its flesh and cut in half lengthwise. Remove the seeds, pith and threads in the center, and slice each half crosswise in 1/8" thick slices. Set aside.
- Place the arugula leaves in the center of each plate. Tuck a few snow peas and orange slices between the leaves. Top with the roasted asparagus. Drizzle with the vinaigrette and sprinkle with the toasted sesame seeds. Serve immediately. Cook'€™s note: To toast the sesame seeds -€“ Heat a small frying pan to medium-high heat. Add the sesame seeds and saute for 2 to 3 minutes until light-golden, stirring or shaking the pan constantly. Transfer to a small bowl and set aside until ready to use.