Asparagus and Citrus Salad with Asian Vinaigrette Dressing

24 medium to large asparagus spears
2 large oranges, supremed (remove the rind and pith then remove membranes around each section of the orange)
3 green onions, white part only, thinly sliced at an angle
2 teaspoons sesame seeds. toasted
DRESSING:
1 1/2 tablespoon minced ginger
3/4 teaspoon minced garlic
1/8 cup chopped cilantro
3 tablespoons rice vinegar
2 tablespoons fish sauce
1 tablespoon fresh lime juice
1/2 tablespoon honey
1 dash hot sauce
1/2 tablespoon sesame oil
1/8 cup extra virgin olive oil
Salt, to taste

Bring a large pot of salted water to a boil. Prepare an ice bath by filling a large bowl halfway with ice and adding cold water. Trim off the tough bottom part of each stem and peel the asparagus from just below the midway point down to the base to eliminate any stringy toughness and to ensure even cooking. Parboil the asparagus until the stems just bend, about 3 minutes. Transfer the asparagus immediately to the ice bath to stop the cooking and preserve the green color.
Remove the asparagus from the water as soon as it's chilled and drain it well. Refrigerate until about 15 minutes before the salad is composed.
Supreme the oranges, peel, pith and separate the sections before removing the membranes from each section, then set aside.
DRESSING: Combine the first 9 dressing ingredients in a bowl and whisk together. Whisk in the sesame oil and then the olive oil. Taste and add salt, as needed
Before serving, put the asparagus in a shallow container and cover with 1/4 cup of the vinaigrette, reserving the remainder. Using 4 plates, arrange 6 spears in the center of each plate. Add 2 orange slices to each side of the asparagus and sprinkle with the sliced scallions. Sprinkle sesame seeds over the salad and drizzle with the reserved dressing.

Nutrition Information