Grilling the asparagus brings a charred earthy flavor to balance both the sweet citrus segments and the acidity of the vinaigrette. So gather round the BBQ and celebrate spring by chowing down on asparagus tossed with blood orange and shallot. This recipe comes to us from Kristina of FormerChef.com.
Even European chefs, who once disdained vegetarian food as a form of punishment, have elevated baby peas and Brussels sprouts to levels of haute cuisine.
Page 1 of 4
← Newer • Older →