Ingredients
- Bunch Asparagus
- Sole fillet
- For the Vinaigrette
- 150 ml orange juice 2 tbsp red wine vinegar
- 1 tsp Dijon mustard 1 tsp honey
- 70 ml olive oil seasoning to taste
Tags
Steamed Sole with Asparagus and Orange Vinaigrette on Mesclun Salad
Method
- Plunge asparagus into boiling water for 3 minutes till just cooked, then into ice water to cool
- Drain well
- Lay the sole fillet presentation side down, season, lay in asparagus tips and roll up securing with a toothpick
- Steam for 3 minutes till cooked
- Serve with an orange vinaigrette on lettuce
- For the Vinaigrette Combine all ingredients in a sealed container, shake well, check the taste and serve over the salad
Comments
Asparagus is a member of the Lily family.
Asparagus spears grow from a crown that is planted about a foot deep in sandy soils.
Under ideal conditions, an asparagus spear can grow 10” in a 24 hour period.
Each crown will send spears up for about 6 – 7 weeks during the spring and early summer.
After harvesting is done, the spears grow into ferns, which produce red berries and the food and nutrients necessary for a healthy and productive crop the next season.
An asparagus planting us usually not harvested for the first 3 years after the crown are planted allowing the crown to develop a strong fibrous root system.
A well cared for asparagus planting will generally produce for about 15 years without being replanted.
Asparagus has no fat, contains no cholesterol and is low in sodium.
