Blood Orange, White Asparagus and Bottarga di Tonno Salad
Makes 4 salads

4 medium blood oranges
4-8 spears white asparagus
4 tsp grated tuna bottarga (or to taste)
Your best extra virgin olive oil

This recipe is based on a dish we had in Udine, Italy a few weeks ago. It was white asparagus season in that part of Friuli and they were all over every menu. The bottarga is the yin and the blood orange is the yang of this recipe.

Peel the oranges then slice into 1/4" discs. Trim the firm bottoms from the asparagus spears then quickly blanch them (1 minute). Drop in an ice bath or run under cold water to cool them down quickly. Using a potato peeler, first trim the 'skin' from the outside of the spear then shave long strips from the spears (it helps to place the spears flat on a cutting board to do this). Depending on the size of the spear, use 1-2 spears per plate - placing the peeled asparagus over the fanned orange slices. Grate the bottarga over the spears and drizzle olive oil over the salad. Serve chilled.

Serving Suggestions and Tips: A nice, cold white like Tocai Friuliano is great with this.
Posted by Pat on April 19, 2007 11:45 AM

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