(Esparragos en Salsa de Naranja Agria)
1 tablespoon Dijon mustard
Juice of 2 sour oranges (naranjas agrias) or 1 lemon and 1 orange
Juice of 1 orange (use only if using bitter oranges)
½ teaspoon fine sea or kosher salt
1 cup olive oil
1 ½ pounds medium asparagus
Makes 8 servings
Make the dressing: Whisk the mustard, citrus juices and salt together in a medium bowl. Dribble the olive oil very slowly into the mustard mix while whisking constantly. The dressing should be fairly smooth, but it’s ok if some of the oil separates out of the dressing. If that happens, whisk the dressing again just before serving. You can make the dressing up to an hour before serving.
Cut off the tough ends of the asparagus stalks. Peel as much or as little of the stalks as you like—right up to the tip if you like.
Heat about an inch of salted water in a wide deep skillet to boiling. Add the asparagus, return quickly to the boil and cook until the asparagus is crisp-tender, 2 to 3 minutes. Lift them with tongs to a bowl of cold water and let them stand until cold. Drain them completely. Pile the asparagus on a serving platter, pour the dressing over them.
