Asparagus season is here! Fresh asparagus will be bright green with no signs of shriveling. The tender tips may have a purplish cast, but they should be firm and tight, never mushy. The cut end will be thick and fibrous—the plant’s reaction to the injury of cutting. This end is cut off before cooking (simply break the end at it's natural breaking point and you will get rid of the non edible part,) but if the shoots are fresh, you may lose only an inch.
Here's a simple way to put together this great seasonal produce without adding too much so that you are left to relish the natural taste of the vegetable.
Serves: Makes 4 servings
1/2 kilo asparagus spears, trimmed
1 teaspoon fresh orange zest
1 tablespoon fresh orange juice
2 tablespoons Dijon mustard
1 tablespoon olive oil
1 tablespoon fresh lemon juice
Salt to taste
Fresh pepper to taste
Steam the asparagus by placing them in the steamer basket or standing upright in a tall stockpot.
Steam for 3 to 4 minutes or until asparagus are tender.
Whisk together the remaining ingredients in a mixing bowl.
Drizzle the vinaigrette over the asparagus and serve.