Asparagus with Red-Onion-and-Orange Vinaigrette

Ingredients

• 2 pounds fresh asparagus*
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 small celery heart with leaves, minced (about 1/4 cup)
• 1/4 cup minced red onion
• 1 tablespoon minced carrot
• 1 tablespoon minced fresh ginger
• 1 teaspoon grated orange rind
• 1/3 cup unsweetened apple juice
• 2 tablespoons rice vinegar
• 1 tablespoon honey

Preparation

1. Snap off tough ends of asparagus; remove scales from stalks with a vegetable peeler, if desired. Sprinkle with salt and pepper.
2. Grill asparagus, without grill lid, over high heat (400° to 500°) 2 to 4 minutes on each side.
3. Stir together celery and remaining ingredients; spoon over asparagus.
4. *If asparagus spears are larger than 1/2 inch in diameter, cook in boiling water 1 minute; drain. Plunge into ice water to stop the cooking process; drain and pat dry. Grill as directed.