Total Time
13mins
Prep 10 mins
Cook 3 mins

Ingredients Nutrition

Directions

  1. In a pot of boiling salted water, blanch asparagus for 2 to 3 minutes or until tender-crisp.
  2. Rinse under cold water and drain well.
  3. Dressing: In small bowl, combine orange zest and juice, basil, vinegar, mustard, salt and pepper; gradually whisk in oil.
  4. Tear lettuce leaves; place in bowl.
  5. Toss with 1/2 cup of the dressing to lightly coat; arrange on large serving platter.
  6. Top with blanched asparagus; drizzle with remaining dressing.
  7. Sprinkle with sesame seeds.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a