Roasted asparagus salad with Valencia oranges and ginger citrus vinaigrette

Ingredients

• For the asparagus and the salad
• 1 pound asparagus spears (1 bunch) - bottom of stems snapped off
• 1 tablespoon olive oil
• sea salt to taste
• 1 large Valencia or navel orange
• 2 tablespoons sesame seeds - toasted (see cook'€™s note)
• For the vinaigrette
• 1 teaspoon finely grated fresh ginger (use microplane grater)
• 1 teaspoon finely grated orange zest (use microplane grater)
• 1 tablespoon brown rice vinegar
• 1 tablespoon lime juice
• 1 tablespoon toasted sesame oil

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Recipe Notes 

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