Ingredients
1 lb fresh asparagus, trimmed
1 1/2 tsp salt, divided
3 TBLS orange juice
2 TBLS lemon juice
1 tsp Dijon
2 tsp sugar
1/4 tsp pepper
1/3 cup olive oil
2 hard cooked egg yolks, chopped (optional)
Preparation
In a large skillet, bring 1/2 inch of water to a boil. Add asparagus and 1 tsp salt. Boil uncovered, for 4-5 min or until crisp-tender. Drain asparagus and pat dry. Transfer to serving plate.
For Dressing in a jar with a tight fitting lid, combine the orange juice, lemon juice, mustard, sugar, pepper, oil and remaining salt. Shake well. Pour desired amount of dressing over asparagus. Sprinkle with egg yolks if desired. Serve at room temperature.
