Asparagus & Orange Salad
(recipe adapted from For the Love of Salad, by Jeanelle Mitchell)
- 1 lb. asparagus, trimmed
- 1 Tbsp. Dijon mustard
- 1 Tbsp. chopped shallots
- 1 teaspoon orange zest
- 1 Tbsp. fresh orange juice
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. extra virgin olive oil
- 1 teaspoon toasted sesame seeds
- kosher salt & black pepper
- 1-2 navel oranges, segmented
- 1 Tbsp. toasted sesame seed oil
Cook the asparagus in a large skillet of boiling salted water for 2 to 3 minutes. Drain & rinse asparagus under cold water to stop the cooking process. Set aside and blot with paper towels. Place asparagus on your serving platter.
For the dressing, combine mustard, shallots, orange zest and orange juice together in a jar and shake with the lid on. Add the olive oil, sesame oil and a pinch of slat & pepper and shake again until well combined.
Drizzle the dressing over the asparagus and garnish with orange segments & toasted sesame seeds.