Asparagus Orange Salad Print Email

2 teaspoons honey
2 teaspoons soy sauce
¼ teaspoon dark sesame oil
1 clove garlic, grated
½ teaspoon grated ginger
¾ pound asparagus, trimmed of woody ends, cut on a bias into 1½-inch pieces, and blanched
Supremes (peeled segments) from 1 orange*
1 teaspoon toasted sesame seeds

Whisk together the honey, soy sauce, sesame oil, garlic, and ginger in a small bowl. Toss together the asparagus, suprêmes along with their juices, sesame seeds, and dressing in a large bowl. Transfer to a serving bowl and serve immediately.

Serves 4 as a side dish. This healthy salad is especially delicious with stir-fried shrimp or grilled salmon fillets. -

* To cut supremes, skin orange and remove all the white pith. With a sharp knife, cut each wedge away from skin that separates the segments. Demonstration video: