Instructions: Ingredients to serve up to four.

1 Remove bottoms of asparagus spears and peel each to about two inches from the tip.

In a large pot heat two quarts of salted water and cook asparagus 3 to 4 minutes.

2 Combine orange juice and zest in a small saucepan. Cook mixture, over a medium heat, until you have only one quarter cup of liquid. Remove from heat, and whisk into your quarter cup of orange, the olive oil, lemon juice and season with salt and pepper.

3 Transfer asparagus carefully to paper towels to drain. You can sprinkle with salt and pepper or let the vinaigrette do all the work. Now divide the asparagus into four plates and drizzle your orange vinaigrette over the asparagus. Your ready to serve a wonderful dish.

Serves four.

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