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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
8 ounces asparagus, trimmed |
1 tablespoon sesame seeds, toasted |
1/2 head curly endive lettuce |
1/2 head radicchio or 1/2 head red leaf lettuce |
2 teaspoons grated orange zest |
1/4 cup orange juice |
2 tablespoons fresh basil, finly chopped |
2 tablespoons vinegar |
2 teaspoons dijon mustard |
salt and pepper |
1/4 cup oil |
Directions:
1. In a pot of boiling salted water, blanch asparagus for 2 to 3 minutes or until tender-crisp.
2. Rinse under cold water and drain well.
3. Dressing: In small bowl, combine orange zest and juice, basil, vinegar, mustard, salt and pepper; gradually whisk in oil.
4. Tear lettuce leaves; place in bowl.
5. Toss with 1/2 cup of the dressing to lightly coat; arrange on large serving platter.
6. Top with blanched asparagus; drizzle with remaining dressing.
7. Sprinkle with sesame seeds.
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