Ingredients

serves 4 to 6

　　2 bunches asparagus, trimmed

　　Juice and zest of 1 orange

　　Juice and zest of 1 lime

　　Juice and zest of 1 lemon

　　1 tablespoon Dijon mustard

　　Sea salt and freshly ground black pepper

　　1/4 cup canola oil

　　Fresh mint, for garnish

　　

Step 1

Bring a pot of lightly salted water to a boil and fill a large bowl with ice water. Trim off the woody ends of the spears. Blanch the asparagus in the boiling water for 3 minutes. Dump the asparagus in the ice water to stop them from overcooking and getting mushy. This also keeps the bright green color.

　　

Step 2

Whiz the citrus juices, zests, mustard, salt, and pepper together in a blender. Gradually drizzle in the oil until the vinaigrette thickens. Drain the asparagus and arrange the spears on a serving platter. Pour on the vinaigrette, garnish with fresh mint, and we’re home.

　　Reprinted with permission from Tyler Florence's Real Kitchen by Tyler Florence. © 2003 Clarkson Potter