|2 Pounds Fresh Asparagus
4 Medium Oranges
½ Cup Orange Juice
¼ c. Olive Oil
1 Tablespoon Dijon style Mustard
½ teaspoon Salt
Black Pepper to taste
|Snap off and discard woody bases from asparagus. Cut stems into 2 inch diagonal long pieces. Blanch asparagus for one minute in hot boiling water. Cool immediately in a ice bath. Drain well. Cut orange sections into bite size pieces.
For dressing in a medium bowl whisk together orange juice, oil, mustard, salt and pepper. Add asparagus and orange pieces stir to gently coat.