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© Meredith Corporation. All rights reserved. Used with permission.
Snap off and discard woody bases from asparagus. If desired, scrape off scales. Cut stems into 2-inch-long pieces. In a covered small saucepan, cook asparagus in a small amount of boiling water for 1 minute; drain. Cool immediately in a bowl of ice water. Drain on paper towels.
For dressing, in a medium bowl, whisk together orange juice, oil, mustard, salt and pepper. Add asparagus and orange sections; stir gently to coat. Serve immediately. (Or cover and chill for up to 6 hours.)