Asparagus

1. Add the juice of the lemon wedge, salt, and 2-3 pinches thyme to large pot of water, and bring to a boil. Prepare an ice bath. Throw asparagus in boiling water, and cook for about 2 minutes, or until it is bright green.
2. As soon as the asparagus is done, remove from the boiling water and directly into ice water bath to stop the cooking process and give them a wonderful crunch. I put the asparagus in the fridge while I prepare the rest of the recipe so it gets thoroughly chilled.
3. For the sauce, uice the blood oranges into a bowl. Add the rest of the thyme, and whisk together. If you would like a creamy sauce, now is the time that you would add the mayo. Carefully whisk the mayo in with the orange and thyme mixture until it is the desired consistency, not too thick.
4. Remove the asparagus from the fridge and drain all the water. Pour the orange sauce all over the asparagus, and let it sit for a couple minutes before serving so the citrus and other flavors can meld together.
Serve asparagus on pretty plates with a sprig of fresh thyme and some orange peel curls.
I like this dish because it is very simple and fresh, but looks fancy enough to really impress a guest! It's also really yummy. For a knock-your-socks-off meal, serve with strawberries marinated in balsamic vinegar, and a baby greens salad with rosted walnuts, avacados, and rasberry vinaigrette!