Categories: Salad

Ingredients

• 8 oz asparagus spears
• 2 tbsp OJ
• 2 tbsp olive oil
• 1/2 tsp Dijon Mustard
• salt and pepper
• 1 orange, peeled and sectioned

Directions

1. Discard woody bases of asparagus, cut stems to 2 in pieces. in a covered saucepan, cook in a small amount of boiling water for 1 minute, drain and cool immediately in bowl of ice water, drain on paper towels

2. For dressing: In a med bowl, whisk together OJ, oil, mustard, salt and pepper. Add asparagus and orange sections, stir gently to coat, serve or chill up to 6 hours

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