Asparagus and Orange Tang

Asparagus and Orange Tang

300 g thin asparagus spears
50 g watercress
½ small red onion, thinly sliced
1 orange, cut into 12 segments
1 tablespoon fresh orange juice
1 teaspoon finely grated orange zest
1 teaspoon sugar
I tablespoon red wine vinegar
2 teaspoons poppy seeds
2 table spoons olive oil


Cook Asparagus in boiling water for 1-2 minutes, or until tender.
Rinse under cold water to cool, and then combine the watercress, red onion and orange segments on a serving dish.
Combine the orange juice, orange zest, sugar, red wine vinegar and poppy seeds in a jug.
Whisk in the oil with a fork until combined and drizzle over the salad.
Add salt and pepper.




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