Asparagus With Jaffa Orange and Ginger Vinaigrette
From The foods of Israel Today
2 pounds fresh asparagus
4 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 large clove garlic, crushed
1 teaspoon grated fresh ginger
Salt and freshly ground pepper to taste
4 tablespoons extra virgin olive oil
Black and white sesame seeds for garnish
1 orange, sliced, for garnish
1. Break off the bottom ends of the asparagus with your hands. Cook the spears in boiling salted water until tender, about 5 to 7 minutes. Remove with tongs and quickly transfer to a large bowl of ice water so the asparagus retain their brilliant green color. Drain on paper towels and refrigerate, wrapped in a towel, up to 4 hours before serving.
2. Put the orange and lemon juices, the garlic, ginger, and salt and pepper in a small mixing bowl. Whisk in the oil.
3. Arrange the asparagus on a plate and drizzle with the vinaigrette. Garnish with the sesame seeds and orange slices.
