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ASPARAGUS SALAD WITH HONEY ORANGES AND CARROT RIBBONS

SIDES & SALADS

Asparagus Salad

YIELD

4 Servings

INGREDIENTS

1 bunch of Asparagus (15- 20 spears), peeled
1 T Olive Oil

1 T Local Honey
Juice of 1 Lemon
Pinch of Salt
1/8 t Hot Red Pepper Flakes

4 Carrots, peeled
4 Honey Oranges (substitute tangerines or mandarin oranges), peeled and segmented
1/4 cup of Red Onion, sliced paper thin
1/2 cup fresh Mint Leaves
Arugula or Spinach (optional)
Toppings: Goat cheese, toasted pine nuts (or toasted pumpkin seeds)

PREPARATION & METHOD

After peeling the asparagus of their woody fibers, cut into bite-size sections. Pan fry in 1 T olive oil until slightly wilted. Reserve.

In a large salad bowl, combine honey, lemon juice, salt, and hot red pepper flakes. Place asparagus pieces into the dressing. Peel the meaty parts of the carrots into long ribbons and place into the dressing, as well. Cut the top and bottom off of the honey oranges and peel the rind with a sharp knife. Cut between each membrane to loosen sections. After you segment each orange, squeeze remaining orange juice from each membrane into the bowl. Place the oranges along with the onion slices into the dressing. Tear mint leaves over the salad and toss. Salt to taste. Serve over salad greens and add toppings.

MORE INFO

Recipe and Photo Courtesy of:

The Paper Apron – a Food Blog

The Paper Apron is a food blog written by South Carolinian Kim Byer, a hobby chef who fell in love with the art of cooking as a child. As “Chef-in-Editor” of The Paper Apron, she brings her favorite seasonal and, often, Southern fare to life, complete with colorful, mouth-watering pictures and punctuated with tips on the culinary arts, travel and entertaining.