Grilled Asparagus With Blood Orange Vinaigrette - cooking recipe

Ingredients

1 shallot
3 blood oranges
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon red wine vinegar
extra virgin olive oil
salt and pepper
1 1/2 lbs asparagus (25-30 spears)

Preparation

Peel and chop the shallot fine and macerate for 30 minutes in the juice of 1/2 of one orange and the balsamic and red wine vinegars.
Whisk in the olive oil to taste to make a vinaigrette, and season with salt and pepper.
Peel just the zest from one orange, chop very fine, and add to the vinaigrette.
Cut away the rind and pith from all oranges and slice them into thin rounds.
Parboil and grill the asparagus until tender.
Arrange asparagus on a platter with orange slices on top.
Drizzle with vinaigrette.