Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  red wine vinegar
     1/4           cup  orange juice
  2        tablespoons  grated orange peel -- no white attached
  2                     garlic cloves -- chopped
  1         tablespoon  finely chopped fresh ginger
  1         tablespoon  dijon mustard
  1         tablespoon  finely chopped tarragon
  1           teaspoon  finely chopped lemon balm -- lemon thyme, or
                        -- lemon
                        verb
  1                cup  olive oil
                        salt -- freshly ground
                        -- black pepper &
                        -- sugar
  3             pounds  asparagus

Preparation:

In a medium bowl, whisk together the red wine vinegar, orange juice, orange peel, garlic, ginger, mustard, tarragon, and lemon balm. Slowly whisk in the olive oil until thick. Add salt, pepper, and sugar to taste. Peel the asparagus if larger than a pencil. Cut off any woody ends. Place in a large frying pan of boiling water, being sure that the water covers. (Cook in batches if necessary and bring the water back to the boil with each batch.) Boil 3 to 5 minutes until tender. Drain. May be done ahead to this point. Pour salad dressing over asparagus and serve hot or cold.

Nutritional Information:

2144 Calories (kcal); 218g Total Fat; (88% calories from fat); 18g Protein; 48g Carbohydrate; 0mg Cholesterol; 205mg Sodium