A dish that is fresh and flavorful, fantastic for those first spring evenings when it's finally warm enough to eat dinner outside.
Total Time: 15-30 minutes
1 jar - extra thick white asparagus D.O. Navarre (about 8 spears)
4 orange segments
2 black olives, cut in half
for the black olive oil
1/2 cup black olives
3/4 cups extra virgin olive oil
for the sherry dressing
1/4 cup sherry vinegar
3/4 cups extra virgin olive oil
salt, to taste
for a garnish
salt
micro greens
1. Make the black olive oil. Purée olives and 1/4 cup of olive oil in a blender. In a bowl, mix the remaining olive oil with the purée. You'll have more black olive oil than you'll need for the dish, so use the excess to experiment with a recipe of your own creation. Maybe you'll discover a knack for this type of thing, tryout for Top Chef, win Top Chef, open your own restaurant to resounding success, author a series of best-selling cookbooks, and become a celebrity chef. Maybe.
2. In a small bowl, whisk together the sherry vinegar, olive oil, and salt to make the sherry dressing.
3. Open the jar of white asparagus and cut the stems in half. Carefully, these are delicate.
4. Peel an orange. Cut that same orange into segments.
5. With tenderness, lovingly toss the white asparagus, oranges, sherry dressing together. Remove the asparagus and artfully place them on a plate, to be followed by artfully placing the orange segments and olives around the artfully placed asparagus. It's all about presentation, here. Drizzle the black olive oil around the plate and garnish with micro greens or something similar.
6. Eat.
Recipe adapted from Jose Andrés.
