Tangelo-Dressed Roasted Asperagus
 
1 lb.  asparagus, trimmed
1 tsp  olive oil
2   tangelos
1/3 cup  fresh tangelo juice
2 tsp  rice vinegar
1-1/2 tsp  oriental sesame oil
1-1/2 tsp  grated tangelo peel
1   garlic clove, pressed
3/4 tsp  minced peeled fresh ginger
1-1/2 Tbsp  finely chopped green onion tops
2 Tbsp  finely chopped roasted pecans
 
Preheat oven to 450 F. Put asparagus in medium bowl, covering asparagus 
with cold water. Let stand 15 minutes, then drain. Spread asparagus in 13 x 
9 x 2-inch baking pan; drizzle with olive oil. Roast asparagus until 
crisp-tender, turning occasionally, about 10 minutes. Transfer asparagus to 
platter. 
Using sharp knife, cut peel from tangelos (removing the bitter white pith). 
Cut between membranes to remove segments. Arrange tangelo segments atop 
asparagus. Whisk tangelo juice, vinegar, sesame oil, peel, garlic and ginger 
in small bowl to blend. Season dressing to taste with salt and pepper. 
Drizzle over asparagus. Sprinkle with green onion tops and pecans and serve. 
Makes 4 servings. 
 
 
 
(ID: 79861) Mirror: rec.food.recipes: Wed, Dec 18, 2002


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