{"id":10684,"date":"2013-07-14T20:22:16","date_gmt":"2013-07-15T03:22:16","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=10684"},"modified":"2013-11-09T20:22:45","modified_gmt":"2013-11-10T03:22:45","slug":"asparagus-citrus-salad","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=10684","title":{"rendered":"Asparagus &#038; Citrus Salad"},"content":{"rendered":"<div>\n<p>2 T. Finely chopped shallot<\/p>\n<\/div>\n<p>1 T. Good-quality balsamic vinegar<\/p>\n<p>1 tsp. Sherry vinegar<\/p>\n<p>3 Oranges, preferably blood oranges<\/p>\n<p>11\/2 lb. Asparagus, trimmed<\/p>\n<p>2 to 3 T. Extra-virgin olive oil<\/p>\n<p>Freshly Ground black pepper to taste (optional)<\/p>\n<p>&nbsp;<\/p>\n<p>In a small bowl, combine the shallots with the vinegars and let the shallots macerate at least 20 min. Meanwhile, zest 1 of the oranges (avoid the white pith). Finely chop the zest and add it to the shallots. Juice the zested orange to yield about 1\/3 C. and add the juice to the shallots and vinegar. Slowly pour in the olive oil, stirring to mix.\u00c2\u00a0 Bring a pot of salted water to a boil. Add the asparagus and simmer until just tender, about 5 min. Drain and spread the spears on paper towels to cool.\u00c2\u00a0 Cut off the ends of the remaining 2 oranges and peel them by running a sharp knife down the fruit vertically, following the contours. Slice the peeled orange horizontally into 1\/4-inch slices. Just before serving, toss the cooled asparagus with the vinaigrette. Arrange the spears and the orange slices on salad plates. Sprinkle with pepper, if you like, and serve immediately.<\/p>\n<p>&nbsp;<\/p>\n<p>Yield:<\/p>\n<p>Calories:<\/p>\n<p>Fat:<\/p>\n<p>Fiber:<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>2 T. Finely chopped shallot 1 T. Good-quality balsamic vinegar 1 tsp. Sherry vinegar 3 Oranges, preferably blood oranges 11\/2 lb. Asparagus, trimmed 2 to 3 T. Extra-virgin olive oil Freshly Ground black pepper to taste (optional) &nbsp; In a small bowl, combine the shallots with the vinegars and let the shallots macerate at least 20 min. Meanwhile, zest 1 of the oranges (avoid the white pith). Finely chop the zest and add it to the shallots. Juice the zested&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/pcgirl.net\/recipes\/?p=10684\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3],"tags":[],"class_list":["post-10684","post","type-post","status-publish","format-standard","hentry","category-salads-dressings","category-vegetables"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/10684","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10684"}],"version-history":[{"count":1,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/10684\/revisions"}],"predecessor-version":[{"id":10685,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/10684\/revisions\/10685"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10684"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10684"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10684"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}