Citrus Asparagus

Citrus Asparagus
  • 4 servings
  • 0:15 Preparation
  • 0:05 Cooking
  • 0:40 Total Time


Add all
  • 2

    pink grapefruit

  • 225 lb
    (1/2 g)

    asparagus, trimmed

  • Dressing:

  • 2 Tbsp.
    (30 mL)

    finely chopped shallots

  • 1 Tbsp.
    (15 mL)

    balsamic vinegar

  • 1 tsp.
    (5 mL)

    sherry vinegar

  • 2 to 3 Tbsp.
    (30 to 45 mL)

    extra virgin olive oil

  • Freshly ground black pepper to taste



In a small bowl, combine shallots with vinegars and let sit for at least 20 minutes.

Zest one grapefruit and add zest to shallots. Juice zested grapefruit to yield about 1/3 cup (80 mL) and add juice to shallots. Slowly stir in olive oil.


Bring pot of salted water to a boil. Add asparagus and simmer until just tender, about 4 minutes. Drain and spread spears on paper towels to cool.

Peel remaining grapefruit and cut into slices. Just before serving, toss cooled asparagus with dressing. Arrange spears and grapefruit slices on salad plates. Sprinkle with pepper. Serve immediately.

Source: Texas Sweet