Bring 8 quarts of water to a boil in a large pasta pot. Set a large ice bath nearby.
When the water comes to a boil, add 2 tablespoons of salt. Add the asparagus to the boiling water & cook until just softened; 1 minute. Using tongs, transfer the asparagus to the ice bath. When it has cooled, drain & set aside.
Make the pesto: Juice one of the oranges, removing any seeds & set the juice aside for later. Chop what is left of the juiced orange -- pith, rind, interior fruit & all -- along with the remaining orange (again removing any seeds) & place the chopped orange in the bowl of a food processor. Add the walnuts, garlic, sugar, 1 cup of the olive oil & 1/4 cup of the pecorino to the processor. Blend until smooth. Transfer the pesto to a bowl & season it with salt & pepper to taste. If it's too thick, add up to 1/4 cup of the reserved juice to loosen it up. (This pesto will last for 1 week in the fridge if the surface is covered with a layer of oil.)
To make the citronette: Place the reserved orange juice & the remaining 1/4 cup of olive oil in a small bowl. Whisk to form a thin emulsion.
Arrange the cooked asparagus on a serving platter & spoon the walnut-orange pesto over the stems. Drizzle the orange citronette over all. Sprinkle with the remaining 2 tablespoons of pecorino & serve.
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|Serving Size: 1 Serving (126g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 33 (62%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 0mg||0 %|
|Sodium 698mg||24 %|
|Potassium 86.7mg||2 %|
|Total Carbohydrate 4.2g||1 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 3.1g|
|Protein 1.8g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 53
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