Tip : If you cannot find fresh white asparagus, you can substitute canned asparagus, or use regular green asparagus.
Ingredients
- 1 bunch white asparagus
- 3 oz manchego cheese slivered
- 2 whole oranges peeled and cut into segments (reserve juice)
- 1 tbsp sherry vinegar
- 2 tbsp fine olive oil
- kosher salt and freshly ground black pepper
- 1 tbsp honey
Instructions
- Gather all ingredients before starting recipe.
- Cut one bunch asparagus into 2" lengths (batons).
- Cut stem ends into fine slivers cut on a diagonal and immerse in a bowl of ice water.
- Remove the skin from oranges, and working over a bowl, cut the segments from the oranges, leaving the pith. Squeeze all the juice from the pith and reserve the segments.
- Combine orange juice, 1 tablespoon sherry vinegar, 2 tablespoons of olive oil, kosher salt and freshly ground black pepper and a drizzle of honey. Whisk to combine.
- Shave 3 ounces of manchego cheese in thin slices and reserve.
Plating
- Set asparagus batons on end in the center of a serving plate, stack them close to each other to provide support from the other stems.
- Place orange segments around the asparagus batons, then sprinkle the reserved slivered stems around and on top of the batons.
- Top with shaved manchego cheese and drizzle with vinaigrette.