250 g asparagus, trimmed 8 oz
15 ml sesame seeds, toasted 1 tbsp
1/2 head curly endive
1/2 head radicchio or red leaf lettuce
ORANGE SESAME DRESSING
10 ml grated orange zest 2 tsp
50 ml orange juice 1/4 cup
25 ml fresh basil, finely chopped 2 tbsp
25 ml vinegar 2 tbsp
10 ml dijon mustard 2 tsp
salt & pepper to taste
50 ml oil 1/4 cup
In a pot of boiling salted water; blanch asparagus for 2 to 3 minutes or until tender-crisp. Rinse under cold water and drain well.
DRESSING: In small bowl; combine orange zest and juice, basil, vinegar, mustard, salt and pepper; gradually whisk in oil.
Tear lettuce leaves; place in bowl. Toss with 1/2 cup (125 ml) of dressing to lightly coat; arrange on large serving platter. Top with blanched asparagus; drizzle with remaining dressing. Sprinkle with sesame seeds.
Serves 4