Green and White Asparagus Salad with Citrus Confit
Featuring Biltmore Zinful Raspberry Vinaigrette Dressing
Bright bursts of citrus plus the pretty contrast of green and white asparagus raise this salad to extraordinary heights. Although you can enjoy it any time of year, it’s an especially perfect way to complement the delicious tastes and textures of spring.
Preparation Time: 30 minutes
- 18 jumbo green asparagus spears
- 18 white asparagus spears
- Salt to taste
- 1 bunch watercress
- 1 head frisée
- Biltmore Zinful Raspberry Vinaigrette Dressing
- Citrus Confit
Citrus Confit Ingredients
- 2 oranges
- 2 ruby red grapefruit
- 1/2 cup orange juice
- 2 tablespoons corn syrup
- 1 tablespoon minced fresh mint
Salad: Peel the asparagus. Bring a large saucepan of salted water to a boil. Add the asparagus and cook for 30 seconds or until the color brightens. Remove to a bowl of ice water to stop the cooking process; drain. Cut the bottom stems from the watercress and frisée. Toss with Biltmore Zinful Raspberry Vinaigrette Dressing in a bowl and place on serving plates. Arrange 3 green and 3 white asparagus spears on each salad and drizzle with additional salad dressing. Arrange the Citrus Confit around the salad if desired, alternating orange and grapefruit slices.
Citrus Confit: Peel and section the oranges and grapefruit over a saucepan. Squeeze the remaining juice from the fruit into the saucepan and set the citrus sections aside. Stir in 1/2 cup orange juice and the corn syrup. Bring to a simmer over medium heat and cook until reduced by 3/4. Add the citrus sections and spoon into a bowl. Let stand until cool. Add the mint and mix gently. Store in the refrigerator.