Asparagus with Champagne Vinaigrette
Makes 6 servings
2 bunches fresh asparagus
¼ cup plus 2 teaspoons olive oil,
divided
½ teaspoon salt, divided
3 tablespoons champagne vinegar
3 tablespoons orange juice
½ teaspoon minced shallot
Garnish: orange zest curls
1. Preheat oven to 425°. Snap off tough ends of asparagus. Toss with 2 teaspoons olive oil, and sprinkle with ¼ teaspoon salt. Place on a baking sheet, and bake for 10 to 12 minutes or until tender.
2. In a small bowl, whisk together remaining ¼ cup olive oil, champagne vinegar, orange juice, shallot, and remaining ¼ teaspoon salt. Drizzle asparagus with vinaigrette, and garnish with orange zest curls, if desired.
