Asparagus, Blood Oranges and Shallots

Talk about three of my favorite ingredients that are just a great marriage of flavors. It will have your senses dancing!

Made from ingredients that not too long ago were considered hard to find, this is what I call a dish with "depth". That is depth in flavor and complexity. But for all of its tremendous flavor it is very simple to make.

I would shoot for pencil thin asparagus spears for this dish. The larger spears are tougher and change the mouth feel and flavor in my opinion. Also, make sure that you have fresh garlic and shallot for this dish. You want the rich flavor and bite that comes with the freshness.

Lastly, watch your heat levels when you cook. Too much heat and you will burn up the ingredients and destroy their textures.

Ingredients:

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

Instructions

1. On medium heat, place a small amount of oil, garlic and shallots in a deep skillet
   
   
2. When the shallots begin to sizzle add a pinch of salt and sauté until the shallots are quite limp and beginning to color (About 4 to 6 mins)
   
   
3. Add lemon zest and sprinkle generously with mirin
   
   
4. Lower heat, add asparagus spears and cover
   
   
5. Cook until the asparagus is just tender and a vivid green
   
   
6. Remove from heat and stir gently to combine
   
   
7. Arrange blood orange rings around the rim of a serving platter and spoon asparagus and shallots into the center
   
   
8. Drizzle the entire dish with balsamic vinegar and serve immediately

* Mirin can be found in the Asian section of your local grocer or at the local Asian market. It is a core pantry staple for Asian cookery.