I love a simple roasted asparagus, but this time around, I wanted to try something a bit different. The result was a great side salad for a big dinner party.
Skillet Asparagus Salad with Goat Cheese (serves 6)
Combine first four ingredients in a large bowl; toss to coat. Heat a large cast-iron skillet over medium-high heat. Add one-third of asparagus mixture; cook 4 minutes or until lightly charred and crisp-tender, stirring occasionally. Remove from pan; set aside. Repeat procedure twice with the remaining asparagus mixture.
Place 1 cup water in a microwave-safe measuring cup. Microwave for 2 minutes or until water just boils. Add orange rind; let stand 20 seconds. Drain, reserving rind. Repeat procedure with lemon rind.
Combine orange rind, orange juice, and sugar in a small saucepan. Bring to a boil. Reduce heat to medium-low; cook until juice mixture measures about 3 tablespoons (about 5 minutes). Combine wine, lemon juice, mustard, 1/4 teaspoon pepper, and 1/8 teaspoon salt in a medium bowl; stir with a whisk. Gradually add 5 teaspoons oil, stirring constantly with a whisk. Stir in orange juice mixture.
Place 1/3 cup greens on each of six plates. Divide asparagus evenly among salads. Top evenly with cheese, pecans, and tarragon. Stir lemon rind and parsley into orange juice mixture; drizzle dressing over salads.