Roasted asparagus salad with Valencia oranges and ginger citrus vinaigrette
Ingredients
- For the asparagus and the salad
- 1 pound asparagus spears (1 bunch) - bottom of stems snapped off
- 1 tablespoon olive oil
- sea salt to taste
- 1 large Valencia or navel orange
- 2 tablespoons sesame seeds - toasted (see cook'€™s note)
- For the vinaigrette
- 1 teaspoon finely grated fresh ginger (use microplane grater)
- 1 teaspoon finely grated orange zest (use microplane grater)
- 1 tablespoon brown rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon toasted sesame oil
Instructions
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