• Select firm, rich green spears of asparagus, with all of the tips closed. Rinse gently under water to remove any sand. Holding the spear on the tip end, snap off the end where is naturally will snap; the stalk will break at the point where the toughness stops.
• Plunge the asparagus into boiling water (unsalted). Cook for 4 - 5 minutes or until a fork just pierces the stock and the asparagus is still a bright green. Immediately carefully drain the asparagus in a colander. The tips are quite fragile at this point. Once drained, remove to a linen tea towel or paper towels to continue to dry the asparagus.

Orange Vinaigrette

• In a small bowl, combine the orange juice, orange rind and Dijon mustard. Season with salt and pepper to taste.
• Arrange the cooked asparagus on a serving plate and drizzle the dressing over. Sprinkle with chives, if desired.