With our late spring weather-wise it was also a later spring produce-wise, I found. But finally strawberries, lettuces, leeks and of course the darling of spring, asparagus, are in full abundance now. Asparagus is very much a seasonal vegetable on my table. I make asparagus repeatedly throughout spring, and then rarely during the rest of the year. It’s just that good in spring.
And this recipe is particularly good. Reducing the juice of 2 oranges to just 3 Tbs really intensifies the orange flavor, which is further heightened with the orange zest. The citrusy dressing beautifully balances the asparagus, and the colors are just gorgeous on the plate. The original recipe has you crumble hard-boiled egg yolk over the final dish, to further enhance the color and because eggs and asparagus do so well together. I skipped this because I served this at dinner, but for brunch I’d absolutely include the egg.
