Recipe: Asparagus and Orange Salad
Ingredients 1 pound asparagus 1 tablespoon Dijon mustard 1 tablespoon minced shallots 1 teaspoon orange zest 1 tablespoon fresh orange juice 1 tablespoon balsamic vinegar 1 tablespoon extra virgin olive oil 1 tablespoon toasted sesame oil 2 teaspoons toasted sesame seeds 2 navel oranges
Preparation Rinse and trim the asparagus by snapping off the tough ends. Cook the asparagus in a large skillet of salted boiling water for about 2-3 minutes. Drain the asparagus and rinse it under cold water to stop it from cooking any more. Blot dry with a clean kitchen towel and set it aside.
To make the dressing whisk together the shallots, orange zest, and orange juice in a small bowl. Add the olive oil, sesame oil, a nice pinch of coarse salt and a few rounds of the pepper grinder and whisk until well combined.
Segment the navel using a sharp pairing knife to remove the peel and pith. Place the asparagus on a platter and drizzle with the dressing. Surround the asparagus with the oranges and sprinkle everything with the sesame seeds.