1 1/2 pound fresh asparagus 1/4 cup fresh squeezed orange juice 2 tablespoons red wine vinegar 1 tablespoon orange juice concentrate 1 tablespoon honey 2 teaspoons Dijon mustard 1/8 teaspoon allspice 1/8 teaspoon salt 1/8 teaspoon ground black pepper 1 tablespoon olive oil
1. Trim asparagus. In a large pan bring water to a simmer. Add asparagus and cook approximately 3 minutes. Immediately immerse cooked asparagus in ice water to stop cooking and set color. 2. In a small bowl, combine orange juice, vinegar, orange juice concentrate, honey, mustard, allspice, salt and pepper. Add olive oil in a slow, thin stream, whisking constantly until emulsified. 3. Arrange asparagus on a serving dish. Drizzle with vinaigrette and serve immediately.
Note: This recipe makes more vinaigrette than you will need. Store extra vinaigrette in the refrigerator up to one week. Also good tossed with a green salad or used as a marinade.