Blood Orange with Asparagus

Description

This is a rather amusing recipe, but hardly uncommon or unheard of. Steamed asparagus with fruit is a recipe that is used on some restaurants, South Florida in particular. Blood orange with asparagus is one of those meals that will make people ask “What on earth is this?”. This is a very visually appealing dish, because it is a combination of the sensual bright red and the peaceful natural green. At parties or events, this meal will usually get a lot of attention.

This dish has a lovely flavour that is hard to describe as both asparagus and blood oranges have extremely unique tastes.  Imagine eating a bamboo shoot with a nice blend of raspberries.

Poem

Grassy, green, zesty and tasty I am,

Though I weigh less than a kilogram,
For I am a tiny innocent vegetable,
No ifs ands or buts – I am bitable.

But here comes the blood orange,
What is this red fruit? So strange,
The cook is joining us together,
And united we will go the aether.

Miscellaneous

  • 15 minutes to prepare
  • Makes 2 servings
  • Difficulty: Easy

Suggestions

  • Avoid canned asparagus like the plague. They are usually mushy
  • To add a nice visual appeal, use moro blood oranges
  • This recipe is suitable for vegetarians and vegans
  • This recipe is not suitable for fruitarians

Ingredients

  • A blood orange
  • A chopped scallion
  • ¼ teaspoon of dried oregano
  • 1 tablespoon of avocado oil; you can also use canola oil or olive oil
  • 1 tablespoon of apple juice; you can also used orange juice or lemon juice
  • Salt
  • Pepper
  • 6 stalks of green, uncanned asparagus

Instructions

  1. Wash the fruit and use a sharp knife to cut the peel away from the flesh of the fruit. Try not to peel away too much of the white pith. Put the peel on a cutting board with the flesh facing toward you. Dispose of all the white pith in the blood orange. Slice the peel into strips as thin as you can. If you have a zester, this step is much easier. Put the orange segments in a bowl and set it aside.
  2. On another bowl, squeeze the rest of the orange pulp to get the rest of the juice.  Then put ½ teaspoon of the oil, your juice of choice, dried oregano and scallion into the bowl and season it with the salt and pepper.
  3. Cut off the end of the asparagus and put it in a large dish. Drizzle the asparagus with any remaining oil and one tablespoon of water. Put the dish in the microwave until the asparagus is tender. Once this is done, remove the liquid.
  4. Serve.