Ingredients (use vegan versions):
- at least 1 bunch organic asparagus
- 2-4 organic blood oranges
- 2-3 spoonfuls vegan mayonnaise (optional)
- 3-4 tablespoons fresh organic thyme, finely minced
- 1 lemon wedge (for juicing)
- sea or kosher salt
- 1 potful boiling water
- 1 ice water bath
Directions:
For the asparagus--Wash and trim the asparagus. Now you
need to blanch the asparagus. To do this, add the juice of
the lemon wedge, a teaspoon of salt, and 2-3 pinches of the
thyme to the water, and bring to a boil. Throw in the
asparagus, cooking for about 2 minutes, or until it is
bright green--a very short time because otherwise it will
get soggy. As soon as the asparagus is done, remove from
the boiling water and directly into the ice water bath to
stop the cooking process and give them a wonderful crunch.
I put the asparagus in the fridge while I prepare the rest
of the recipe so it gets thouroghly chilled.
For the sauce--juice the blood oranges into a bowl. Add the
rest of the thyme, and whisk together. If you would like a
creamy sauce, now is the time that you would add the mayo.
Carefully whisk the mayo in with the orange and thyme
mixture until it is the desired consistency-- it shouldn't
be too thick.
Assembly--remove the asparagus from the fridge and drain
all the water. Pour the orange sauce all over the
asparagus, and let it sit for a couple minutes before
serving so the citrus and other flavors can meld together.
Serve asparagus on pretty plates with a sprig of fresh
thyme and some orange peel curls.
I like this dish because it is very simple and fresh, but
looks fancy enough to really impress a guest! It's also
really yummy :) For a knock-your-socks-off meal, serve with
strawberries marinated in balsamic vinegar, and a baby
greens salad with rosted walnuts, avacados, and rasberry
vinegrette!
Serves: 2-4 depending on how much asparagus is used
Preparation time: 20 minutes
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