Fresh Asparagus with Orange Vinaigrette-- Sid & Dianne's
2 or more bunches of Fresh Asparagus, ends trimmed, leaving rubber bands on. 1 Vidalia Onion or other sweet onion, sliced very thin (optional)
Vinaigrette: 1 T Splenda 1/4 Cup Cider Vinegar 1 T Blood Orange Oil (found at Specialty Food Stores) 1/2 tsp Salt 2 tsp. Orange Juice Concentrate
Combine all and whisk thoroughly.
For the Asparagus:
Bring 3 quarts of water to a boil. Drop Asparagus in boiling water leaving rubber bands on. Simmer for approx. 5 - 7 minutes or until crisp tender. Time will depend on thickness of asparagus. Remove from boiling water and immediately put in ice water. Remove rubber bands right away. Cool thoroughly and drain well. Pat dry if necessary. Platter asparagus and pour dressing on. Or cut in 1" pieces and toss all together with sweet onion. Serve cold or at room temperature.