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Asparagus with Blood Oranges and Shallots

Blood oranges have a short, but oh, so sweet season. From the end of February until April, these juicy scarlet flesh oranges make any dish a wee bit more special. And this vegan side dish is so elegant you'll think it should be for those special feasts. But this recipe is so easy to make, you'll whip it up at a moment's notice. 


Extra virgin olive oil
2-3 cloves fresh garlic, thinly sliced
8-10 shallots, peeled, quartered lengthwise
sea salt
grated zest of 1 lemon
1 bunch asparagus, ends snapped, left whole
2 blood oranges, peeled, thinly sliced into rounds
balsamic vinegar

Place a small amount of oil, garlic and shallots in a deep skillet and turn heat to medium. When the shallots begin to sizzle, add a pinch of salt and saute until the shallots are quite limp and beginning to color, about 4 minutes. Add lemon zest and sprinkle generously with mirin and add asparagus spears. Cover and reduce heat to low. Cook until the asparagus is just tender and a vivid green. Remove from heat and stir gently to combine. 

Arrange blood orange rings around the rim of a serving platter and spoon asparagus and shallots into the center. Drizzle the entire dish with balsamic vinegar and serve immediately. 

Makes 4-5 servings.  


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