Preparation:
1. Set a wide saucepan over medium-high heat. Fill about three quarters with water, add the salt, and bring to a boil. Plunge the spears into the boiling water, return to a boil, and cook until the spears are just tender when pierced with a fork, about 2 to 6 minutes, depending on their thickness. Do not overcook. Rinse under cold running water to stop the cooking, then drain on a clean kitchen towel. 2. To prepare the sauce, whisk together the orange juice, orange rind,~ olive oil, sesame oil, salt and pepper until blended. Arrange asparagus on a serving platter with dipping sauce on the side. Serve chilled or at room temperature. |
