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Grilled Asparagus With Blood Oranges And Tapenade Toast

Grilled Asparagus With Blood Oranges And Tapenade Toast comes together with Shallot, Blood Oranges, Balsamic Vinegar, Red Wine Vinegar, and Olive Oil. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1
• 3
• 5 1/2 tsp
• 1/2 tsp
• to taste
• to taste
• 5 1/2 lb

Method (preview)

1. 1

   Peel and chop the shallot fine and macerate for 30 minutes in the juice of one-half orange and the balsamic and red wine vinegars.

2. 2

   Whisk in olive oil to taste, a tablespoon or two, and season with salt and pepper.

3. 3

   Peel just the zest from one of the oranges, chop it very fine and add to the vinaigrette.

4. 4

   Peel oranges and slice them into thin rounds.

5. 5

   Parboil the asparagus for a minute or two, spray it with olive oil and grill over medium-hot charcoal, or atop the stove in a ridged pan or cast-iron skillet over medium high heat about 6 to 8 minutes until lightly browned and crisp tender.

6. 6

   Drizzle the vinaigrette over the orange slices arranged on top of the asparagus spears.

7. 7

   An earthy garnish is jarred or homemade tapenade on baguette toasts.