Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Grilled Asparagus with Blood Oranges and Tapenade Toast

Vegetables - Asparagus - -

INGREDIENTS

1 shallot
3 blood oranges
1 1/2 t balsamic vinegar
1/2 t red wine vinegar
Extra virgin olive oil
Salt and pepper
1 1/2 lb / 675 g fat asparagus (25 -30 spears)
4 slices country style bread
Tapenade (olives, garlic, olive oil whizzed together)

METHOD

Peel and chop the shallot fine and macerate for 30 minutes in the juice of half the orange and the balsamic and red wine vinegars. Whisk in the olive oil to taste to make a vinaigrette and season with salt and pepper. Peel just the zest from one of the oranges, chop it very fine and add it to the vinaigrette.

Cut away all the rind and pith from all the oranges and slice them crosswise into thin rounds.

Snap off the tough bottom ends of the asparagus spears. Peel the spears and parboil them in salted water for about 1 minute, until they are just tender.

Spread them out to drain thoroughly and cool to room temperature. Brush with olive oil, salt lightly and grill for about 6 minutes over medium heat, turning often to brown evenly. Toast bread at the same time.

When toasted, cut the bread slices into thirds and spread with tapenade.

Arrange asparagus on a platter with the orange slices on top. Drizzle vinaigrette over and garnish with the tapenade toast.

posted by Mr Falafel

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