30 spears fresh asparagus
2 tablespoons sherry vinegar
1 tablespoon orange juice
1/2 cup olive oil
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground white pepper
1/4 cup minced dill leavs
2 navel oranges, peeled and diced
Rinse and trim off woody ends from the asparagus. Peel tough outer layer of thick asparagus. Steam or blanch the spears until they are just tender. Submerge them immediately in an ice water bath for 2 -3 minutes. Drain and dry the stalks.
Combine the vinegar, orange juice, oil, salt, pepper and dill in the jar, cover, and shake it vigorously. Place asparagus in the dish and pour on all but two tablespoons of the vinaigrette. Roll the spears in the dressing to coat them thoroughly, and let them marinate at room temperature, for a few minutes turning them occasionally.
Just before serving drizzle on the remaining vinaigrette, garnish with the orange pieces and serve.