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
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 paring 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.
From: Frog Hollow FarmShare to Print