INGREDIENTS (Serves Two People)
|Your favorite citrus fruit||1 (here, we used a kiyomi orange)|
|White wine vinegar||1/2-1 tablespoon (as preferred)|
|Olive oil||1/2-1 tablespoon (as preferred)|
|Black pepper (coursely ground)||As preferred|
Slice off the skin of the hard part of the stalk. Slice off the scales and then cut the asparagus into thirds.
Place the bottom third of the stalk, the middle third and then the tips into boiling water in that order, at approximately 1 minute intervals. Boil for a total of approximately 5 minutes.
While boiling the asparagus, peel the kiyomi orange.
Add the white wine vinegar, olive oil and salt to a little of the kiyomi orange juice and mix together well
※If the juice is sweet, increase the amount of white wine vinegar or salt as preferred. As long as the juice and vinegar make up a total of at least 1 tablespoon, this will be enough to flavor the dish. It is okay to exceed this amount.
Take the asparagus out of the boiling water and let it cool slightly (without soaking it in water). Add in the (4) dressing and (3) orange while the asparagus is still a little warm. Grate some of the kiyomi orange rind and sprinkle this over the mixture.
Serve by garnishing with black pepper according to taste and then enjoy!
When peeling asparagus, first hold the root and bend it. The bent part is the hardest part and you can use this as a guide when you peel the skin off.
Recipe courtesy of Ayako Yajima
(Fruit and Vegetable Shop Suika)