Roasted Asparagus Salad With Valencia Oranges And Ginger-Citrus Vinaigrette

• 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'TMs 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

1. Preheat the oven to 500u0b0F (260u0b0C).rnMove rack to the top of the oven. Spread the asparagus on a jelly roll pan. Brush with the olive oil and sprinkle with salt. Bake for 8 to 10 minutes (depending on their size) until the tips begin to brown. The stalks should still be bright green. Remove from pan and let cool to room temperature.
2. In a small bowl, whisk ginger, zest, vinegar, lime juice, cayenne, salt, olive oil, and sesame oil until well blended. Set aside.
3. Peel the orange to its flesh and cut in half lengthwise. Remove the seeds, pith and threads in the center, and slice each half crosswise in 1/8" thick slices. Set aside.
4. Place the arugula leaves in the center of each plate. Tuck a few snow peas and orange slices between the leaves. Top with the roasted asparagus. Drizzle with the vinaigrette and sprinkle with the toasted sesame seeds. Serve immediately.rnrnCook'TMs note: To toast the sesame seeds -" Heat a small frying pan to medium-high heat. Add the sesame seeds and saute for 2 to 3 minutes until light-golden, stirring or shaking the pan constantly. Transfer to a small bowl and set aside until ready to use.

salad, olive oil, salt, valencia, sesame seeds, vinaigrette, ginger, orange zest, brown rice vinegar, lime juice, sesame oil

Taken from food52.com/recipes/21708-roasted-asparagus-salad-with-valencia-oranges-and-ginger-citrus-vinaigrette (may not work)