A tart-sweet citrus-and-mustard dressing brings out the best in this fresh and tasty low-calorie fruit and vegetable side dish. Source: Diabetic Living Magazine
Snap off and discard woody bases from asparagus. If desired, scrape off scales. Cut stems into 2-inch-long pieces. Cook asparagus in a small amount of boiling water in a covered small saucepan for 1 minute; drain. Cool immediately in a bowl of ice water. Drain on paper towels.
For dressing, whisk together orange juice, olive oil, mustard, salt, and pepper in a medium bowl. Add asparagus and orange sections; stir gently to coat. Serve immediately.
To make ahead: Prepare as directed and cover and chill for up to 6 hours.
1 fat, 1 vegetable