From the Chef’s Corner
2 naval oranges or 2 cans or jars of mandarin oranges, drained
1/3 cup oil ¼ cup lightly packed dill sprigs, chopped 3 tbsp. Finely diced red onion 1 tbsp. each Dijon mustard and lemon juice
salt and pepper to taste
Bring 1-inch lightly salted water to a boil in a large skillet. Have a large bowl of ice water ready.
Break or cut off woody ends, then add half asparagus at a time to skillet. Return to a boil, reduce heat, cover and simmer 3 – 5 minutes until crisp-tender. Transfer to ice water to chill, then drain well.
Cut peel from oranges to the flesh. Slice crosswise, then cut slices in half.
Dressing: Wisk ingredients or shake in a jar until well blended.
To serve: Blot asparagus dry; arrange with oranges on serving platter. Drizzle with dressing.