Roasted Asparagus Salad With Citrus Dressing

Preheat the oven to 425 F. Spread the asparagus on a rimmed baking sheet. Brush with the olive oil and sprinkle with salt. Roast for 8 to 10 minutes (depending on their size) until the tips begin to brown. The stalks should still be bright green. Remove from pan and let it cool to room temperature.

In a small bowl, whisk ginger, zest, vinegar, lime juice, cayenne, salt, olive oil, and sesame oil until well blended. Set aside.

Peel the orange to its flesh and cut it in half lengthwise. Remove the seeds, and threads in the center and all the white membranes and stringy stuff. Slice each half crosswise into 1/8″ thick slices. Set aside.

Place the arugula leaves in the center of each plate. Spread a few orange slices between the leaves. Top with the roasted asparagus. Drizzle with the vinaigrette and sprinkle with the toasted sesame seeds. Serve immediately.

* Note: To toast the sesame seeds: Heat a small frying pan to medium-high heat. Add the sesame seeds and cook for 2 to 3 minutes until light-golden, stirring or shaking the pan constantly. Transfer to a small bowl and set aside until ready to use.