Country Woman

Citrus-Tarragon Asparagus Salad


I created this colorful salad when I was invited to a friend’s Easter egg hunt and potluck picnic. The guests were begging for my recipe. Let the flavors infuse overnight for the best taste. —CHERYL A. MAGNUSON APPLE VALLEY, CA PREP: 40 MIN. + CHILLING BROIL: 15 MIN. • MAKES: 12 SERVINGS 3 medium sweet red peppers 3 pounds fresh asparagus, trimmed ¹ ₂ cup minced shallots


¹₃ cup white balsamic vinegar 2 tablespoon­s grated orange zest 2 tablespoon­s minced fresh tarragon 1 tablespoon honey 1 teaspoon sea salt ¹₄ teaspoon pepper ²₃ cup walnut or olive oil

1. Preheat broiler. Place peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate the peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediatel­y place peppers in a large bowl; let stand, covered, 20 minutes.

2. Meanwhile, in a 6-qt. stockpot, bring 8 cups water to a boil. Add the asparagus in batches; cook, uncovered, just until crisp-tender,

1-2 minutes. Remove asparagus and immediatel­y drop into ice water. Drain and pat dry; cut into halves.

3. Peel off charred pepper skins and discard. Remove stems and seeds. Cut peppers into 1/4-in.-wide strips. In a large bowl, combine asparagus, red peppers and minced shallots. For dressing, in a small bowl, whisk together the vinegar, orange zest, tarragon, honey, salt and pepper. Gradually whisk in walnut or olive oil until blended. Drizzle over the asparagus mixture; toss to coat. Refrigerat­e up to 4 hours before serving, stirring occasional­ly.

³ ₄ CUP 189 cal., 10g fat (6g sat. fat), 24mg chol., 301mg sod., 26g carb. (18g sugars, 4g fiber), 2g pro.


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