1 pound asparagus, trimmed and halved lengthwise
2 tablespoons fresh orange juice
1 tablespoon wine vinegar
1 teaspoon dijon mustard
1/4 teaspoon grated orange peel
pinch of salt (optional)
pinch of freshly ground pepper
2 tablespoons olive oil
2 oranges, peeled and sectioned (2 to 3)
1/2 small red onion, sliced thin
Servings: 4
1. In a large Dutch oven steam the asparagus on a steamer rack until tender 5 to 7 minutes. Rinse under cold water; drain and transfer to a serving plate.
2. In a small bowl combine orange juice, vinegar, mustard, orange peel, salt (optional) and pepper. Pour over asparagus and refrigerate 20 minutes.
3. Arrange orange sections and red onion on asparagus.
2 tablespoons fresh orange juice
1 tablespoon wine vinegar
1 teaspoon dijon mustard
1/4 teaspoon grated orange peel
pinch of salt (optional)
pinch of freshly ground pepper
2 tablespoons olive oil
2 oranges, peeled and sectioned (2 to 3)
1/2 small red onion, sliced thin
Servings: 4
1. In a large Dutch oven steam the asparagus on a steamer rack until tender 5 to 7 minutes. Rinse under cold water; drain and transfer to a serving plate.
2. In a small bowl combine orange juice, vinegar, mustard, orange peel, salt (optional) and pepper. Pour over asparagus and refrigerate 20 minutes.
3. Arrange orange sections and red onion on asparagus.
