Ingredients:

• 2 pounds asparagus, trimmed
• 1 orange, zested and juiced
• ½ cup vinegar
• ½ cup honey (Orange Blossom if available)
• ¼ cup Olive Oil
• Salt and pepper to taste
• 1 large navel orange cut into segments
• ½ small red onion sliced very thin

• Steam the asparagus until tender, but not mushy or soft. (2-3 minutes)
• Place asparagus in ice water to stop the cooking process.
• As soon as the asparagus has cooled off, remove from the water and gently pat dry.
• Mix together orange zest, juice, vinegar, honey and olive oil.
• Season as needed with salt and pepper
• Add the asparagus, orange slices and red onion.
• Cover bowl with plastic wrap - seal tightly.
• Refrigerate overnight (or at least 4-5- hours)
• When serving, place asparagus on a platter and drizzle marinade and orange segments over the top.