Aparagus with blood oranges, spanish onion and olive oil
This makes a wonderful accompaniment to grilled fish, or just serve it on its own as a simple entrée.
- Peel the asparagus from just below the tips down to the woody end, then trim. Lower the spears into a pan of lightly salted boiling water and cook for 1-2 minutes. Drain and leave to cool.
- Peel the oranges and cut each one into 4 thick slices. Quickly place in a small bowl so that you retain as much juice as possible.
- Finely slice the onion into rings and gently toss with the orange slices. Dress with a little olive oil.
- Pile the asparagus onto a serving plate with the orange and onion on top, spooning over any dressing left in the bowl. Give a couple of turns of a pepper mill over the top, then serve.