Instructions: In a medium bowl, whisk together the red wine vinegar, orange juice, orange peel, garlic, ginger, mustard, tarragon, and lemon balm. Slowly whisk in the olive oil until thick. Add salt, pepper, and sugar to taste. Peel the asparagus if larger than a pencil. Cut off any woody ends. Place in a large frying pan of boiling water, being sure that the water covers. (Cook in batches if necessary and bring the water back to the boil with each batch.)

Boil 3 to 5 minutes until tender. Drain. May be done ahead to this point.

Pour salad dressing over asparagus and serve hot or cold.

Yield: 10 to 12 servings

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