Orange Asparagus

• 2 lbs green or white asparagus
• 2 juicy oranges
• 1 TBS chopped shallot
• 2 tsp white wine vinegar
• 1 egg yolk
• 1/2 tsp Dijon
• 1/2 c. olive oil
• s&p
• yolks of 3 hard boiled eggs, crumbled
• Parmigiano-Reggiano for shaving

1. Bring pot of salted water to boil. Trim asparagus and if it's the thick variety, peel the bottom half of the stalks with a veg. peeler. Bundle the spears together & tie with a string. Cook in boiling water till tender about 8-12 min. Drain, rinse the asparagus in ice cold water to stop the cooking and remove the string. Wrap in a clean tea towel and set aside.
2. Remove zest from 1 orange with a veg peeler. With a sharp knife, shave off and discard any bitter white pith on the back. Slice into very fine julienne strips, then dice into fine confetti. Blanch in a saucepan of boiling water 2-3 min, then drain.
3. Combine the shallot and white wine vinegar in small bowl. Leave to macerate while you squeeze the juice from the oranges. Starin the juice into a saucepan and boil down to about 3 TBS. Add juice to shallot & vinegar, along with raw egg yolk, blanched orange zest and mustard. Whisk. Now whisk in oil in a thin drizzle. Season with s&p.
4. Arrange asparagus on serving platter. Spoon on a bit of sauce and scatter over cooked yolks. Grind on black pepper, then decoratively shave over curls of chees. Pass around rest of sauce in a bowl.

green, juicy oranges, shallot, white wine vinegar, egg yolk, olive oil, shaving

Taken from www.epicurious.com/recipes/member/views/orange-asparagus-1218513 (may not work)