- 1 pound thin asparagus spears
- 1/3 cup balsamic vinegar
- 3 tablespoons olive oil
- 1 (12 ounce) can mandarin oranges, drained
- 1/2 red onion, thinly sliced
- 10 cherry tomatoes, or more to taste
- 5 kalamata olives, or to taste
- Bring a pot of lightly salted water to a boil. Add asparagus and cook until tender, about 4 minutes. Drain in a colander and immediately immerse in ice water until cold to stop the cooking process. Drain.
- Boil balsamic vinegar in a small saucepan until reduced to 1/3 the original amount, about 5 minutes. Pour reduced vinegar into a bowl and whisk olive oil into vinegar; set aside until cool, about 10 minutes. Add asparagus, onion, tomatoes, and olives to vinegar mixture and toss to coat.
05/15/2018
recipepes.com
Asparagus and Mandarin Orange Salad, recipe
PT15M
PT1H
5
455 calories
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