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Check Out "Meatless Monday" !


Check out this recipe from a great site called "Meatless Monday." To improve your health and the health of the planet, reduce meat consumption by just 15% - Not too painful - it helps all of us to live better. They are sponsored by the John Hopkins Bloomberg School of Public Health.

Asparagus with Orange Vinaigrette

Grilling the asparagus brings a charred earthy flavor to balance both the sweet citrus segments and the acidity of the vinaigrette. So gather round the BBQ and celebrate spring by chowing down on asparagus tossed with blood orange and shallot. This recipe comes to us from Kristina of

Serves 6

For the grilled asparagus:

  • 1 bunch of asparagus, with 2’’ trimmed off the bottom
    2 teaspoons olive oil
  • salt and pepper, to taste

For the blood orange vinaigrette:

  • 3 blood oranges
  • 1 shallot, sliced thin
    1 tablespoons white wine vinegar
  • 3 tablespoons extra virgin olive oil
  • salt and pepper, to taste

To grill the apasaragus:

Toss the asparagus in a bowl with the 2 teaspoons olive oil. Grill over moderate heat for about 3-4 minutes on each side, or until asparagus is slightly charred and tender-crisp.

Remove the asparagus from the grill and put on a plate. Season with salt and pepper to taste.

To make the blood orange vinaigrette:

Cut one of the blood oranges in half and squeeze the juice into a small bowl. Using a sharp paring knife, cut the skin and the white pith off the remaining two oranges. Over a bowl, cut in between the membranes of each segment to remove the segments from the orange. Reserve the excess blood orange juice as it falls into the bowl. After removing the orange segments squeeze what’s left of the orange to get all the juice out. Set aside.
In another bowl, whisk together the sliced shallots, vinegar and olive oil. Season with salt and pepper to taste. Gently stir in the blood orange juice and segments.

To complete the grilled asparagus:

Spoon the vinaigrette over the grilled asparagus. Enjoy either warm or at room temperature.

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