GOING ON A DIET TRY THIS ENJOY DAN

ASPARAGUS-ORANGE-SALAD WITH PINE NUTS by CHEF DAN:


Serves 4



INGREDIENTS:



1 head romaine lettuce, chopped

1 orange

1 pound asparagus, trimmed

1/4-cup orange juice

1 thumb size piece fresh ginger root, peeled and minced

1 tablespoon olive oil

1 tablespoon pine nuts



DIRECTIONS: (PRE-HEAT OVEN TO 425)



1. Zest orange and reserve zest.

2. Divide lettuce between salad plates, with segments of the orange.

3. Place asparagus on a baking sheet and spray with non-stick spray.

4. Roast asparagus for 12-15 minutes.

5. Divide evenly on the plates.

6. Whisk together orange juice, ginger, olive oil, and orange zest.

7. Drizzle over salad plates and sprinkle with pin-nuts.

ENJOY DAN: (ROCK-ON)