Good Food, Good Life, 365 – Asparagus and Orange Salad

Asparagus and Orange Salad

Salad

2 lb asparagus, trimmed
2 tablespoons olive oil or avocado oil
Salt and freshly ground pepper
1 navel orange

Orange Vinaigrette

½ teaspoon grated orange rind
2 tablespoons fresh orange juice
2 tablespoons lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
2 tablespoons olive oil
Salt and freshly ground pepper
Preheat oven to 450º. Toss asparagus with oil. Season with salt and pepper and place on a baking sheet covered with aluminum foil.

Bake for 5 to 8 minutes depending on thickness, or until browned and cooked through.

Use a sharp knife to cut all the peel and white pith from navel oranges. Remove orange segments from membranes. Set aside.

Whisk together orange zest, orange juice, lemon juice, honey and Dijon mustard. Whisk in olive oil. Season with salt and pepper. Arrange asparagus on serving platter. Drizzle with vinaigrette and arrange orange segments over asparagus. Sprinkle with fresh ground black pepper. Makes 6 servings.