Asparagus and Blue cheese salad with mandarin oranges
- Preparing Time: 5 minutes
- Total Time: 10 minutes
- Served Person: 6
- salt and pepper to taste
- 1/4 cup extra virgin olive oil
- lemon juice to taste
- 2 pounds trimmed asparagus
- 1 can of mandarin oranges drained, reserve juices
- 1 cup of blue cheese crumbled
- 1 medium dice
- Carbohydrate 0.324 g
- Cholesterol 0 mg
- Fat 9.0145 g
- Fiber 0.0200000002980232 g
- Protein 0.02 g
- Saturated Fat 1.24462 g
- Serving Size 1 1 Serving (165g)
- Sodium 27.0686666666667 mg
- Sugar 0.303999999701977 g
- Trans Fat 0.25152 g
- Calories 81 calories
To trim the asparagus spears, hold in both hands and bend. The ends will break off leaving only the tender spears. Bring a pot of salted water to a boil. While your waiting prepare an ice bath by filling a bowl or pot with ice and water leaving enough room for the cooked spears. When the water comes to a boil, drop in the spears until just tender, about 1.5 minutes. They should be bright green. Drain and plunge into the ice bath for another minute. Drain well. Meanwhile, whisk togeather the olive oil and about 2 tbsp mandarin juice and 1 tbsp lemon juice with fresh ground pepper. Time to taste! add more madarin and lemon juice if needed. ( when i made this i used about 3 tbsp mandarin juice and 1.5 tbsp of lemon juice). When dry cut the asparagus spears into three pieces and toss with the oranges, red onions and blue cheese. Drizzle the dressing over the tossed salad and sprinkle with kosher salt and fresh ground pepper. Enjoy!
