Roasted Asparagus-Orange Salad

My husband loves asparagus, but I only knew one way to cook it.  Boil, blanch, and season; very boring.  This recipe adds a much needed pop of citrus and it looks beautiful on a plate.  Of course we ate it before I got a chance to take a picture, but you can see what it looks like from the original link below (but it looks much more vibrant and delicious in person!).

Roasted Asparagus-Orange Salad
(adapted from Better Homes and Gardens)

Serves 8

Roasted Asparagus

• 2 pounds asparagus (green, white, and/or purple) spears, trimmed
• Pam Olive Oil

Dressing:

• 2 oranges
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon fennel seeds
• 1 tablespoon cider vinegar

1. Preheat oven to 400 F.  Place asparagus in a 15x10x1 inch baking pan.  Spray with Pam Olive Oil until all spears are coated.  Roast, uncovered, for 15 to 20 minutes, until asparagus is crisp-tender, tossing once.  Transfer to a serving platter.
2. For dressing: Zest approximately 1tsp from one orange; set aside.  Juice half and orange.  Peel then slice the remaining half and whole orange half in rounds.  Combine orange peel, orange juice, garlic, mustard, fennel seeds, olive oil, and vinegar.  Cover with a lid and shake to combine. 
3. Drizzle a little of the dressing on the asparagus; toss to coat.  Carefully toss in orange slices.  Use remaining dressing as desired.