Nutrition per serving may change if servings are adjusted.
8 ounces fresh asparagus
2 tablespoons orange juice
2 teaspoons olive oil
½ teaspoon Dijon mustard
⅛ teaspoon salt
Dash ground pepper
1 medium orange, peeled and sectioned
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.