Yield: 12 Servings
|3½ pounds||Asparagus; trimmed|
|½ cup||Orange juice|
|¼ cup||White wine vinegar|
|¾ cup||Olive oil|
In large skillet over high heat, bring 1 inch salted water to a boil. Add half of the asparagus and cook 5 minutes or until tender. Using slotted spoon or tongs, transfer to bowl of ice water. Repeat with remaining asparagus. Drain. Evenly divide asparagus into 12 bundles. With vegetable peeler, remove a 1" x 7" strip of orange peel from each orange. Cut each strip into three ¼"-wide strips. Repeat with remaining oranges to make a total of 12 strips. Tie each bundle with strips. Place on serving platter.
In medium bowl, whisk together remaining ingredients; serve with bundles.
Recipe by: rec.food.recipes
Posted to recipelu-digest Volume 01 Number 350 by RecipeLu <recipelu@...> on Dec 08, 1997