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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 to get my recipe. Let the flavors infuse overnight for the best taste. —Cheryl Magnuson, Apple Valley, California
  • Total Time
    Prep: 40 min. + chilling Broil: 15 min.
  • Makes
    12 servings

Ingredients

  • 3 medium sweet red peppers
  • 3 pounds fresh asparagus, trimmed
  • 1/2 cup minced shallots
  • DRESSING:
  • 1/3 cup white balsamic vinegar
  • 2 tablespoons grated orange zest
  • 2 tablespoons minced fresh tarragon
  • 1 tablespoon honey
  • 1 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 2/3 cup walnut or olive oil

Directions

  • Preheat broiler. Place peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate 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.
  • Meanwhile, in a 6-qt. stockpot, bring 8 cups water to a boil. Add 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.
  • Peel off and discard charred skin on peppers. Remove stems and seeds. Cut peppers into 1/4-in.-wide strips. In a large bowl, combine asparagus, red peppers and shallots. For dressing, in a small bowl, whisk vinegar, orange zest, tarragon, honey, salt and pepper. Gradually whisk in oil until blended. Drizzle over asparagus mixture; toss to coat. Refrigerate up to 4 hours before serving, stirring occasionally.
Nutrition Facts
3/4 cup: 148 calories, 12g fat (1g saturated fat), 0 cholesterol, 168mg sodium, 9g carbohydrate (6g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2-1/2 fat, 1 vegetable.
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