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Orange – Carrot Vinaigrette over Asparagus
Orange – Carrot Vinaigrette over Asparagus
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This tasty vinaigrette is great as it can go over a salad or can accompany fish such as Greg Higgin's Horseradish Crusted Alaskan Halibut.

  • Servings: 12
  • Prep Time: 20m
  • Cook Time: N/A
Vegetarian Quick Chef Collection
Ingredients

2 cups carrots – chopped

24 asparagus spears

1 cup orange juice

½ cup champagne vinegar

1 each orange zest - minced

2 tbsp sugar

1/2 tspn chili paste

½ cup extra virgin olive oil

Salt & pepper (to taste)

Directions
  1. In a heavy saucepan combine the carrots, orange juice, vinegar, zest, sugar and chili paste – cook till the carrots are tender and puree.
  2. Emulsify with the olive oil and adjust the thickness by adding water if needed. Adjust the seasoning to taste with salt and pepper.

*Pairs well with Horseradish Crusted Alaskan Halibut

Nutrition

  • Calories: 233
  • Total Fat: 0 g
  • Saturated Fat: 3 g
  • Monounsaturated Fat: 13 g
  • Polyunsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 56 mg
  • Total Carbohydrate: 16 g
  • Dietary Fiber: 5 g
  • Protein: 1 g