2 lbs asparagus
4 oz chopped chives
3 oranges
60-70 medium shrimp
2 oz OJ
1 1/2 oz sugar
1 oz white vinegar
1 teaspoon grated orange peel
2 oz Dijon mustard
diced fresh chives
Steam asparagus tips only until they start to soften. Blanche in ice water to stop the cooking. Peel the oranges and divide into individual slices. Plate shrimp with the asparagus tips and orange slices.
Mix the OJ with sugar, vinegar and orange peel, then add in mustard.
Dress the salads drizzling dressing. Garnish with a sprinkle of chive.
Serves 6.