*See Kitchen Notes for more information.
Combine the first 3 topping ingredients in a bowl and chill until ready to serve.
If serving as a warm side, divide the rinsed asparagus between 2 plates, top each serving with half of the orange topping, drizzle with oil and sprinkle with sea salt.
Steaming the asparagus – I don’t have an asparagus steamer or a vegetable steamer, so the method described in the recipe is the closest I can get to steaming asparagus. If you have a steamer, then you can use it. Just be careful not to over steam the asparagus to where it is mushy. You want a rather firm, but not crispy texture.
The Orange – You know how I love Cara Cara oranges, so that’s what I use; however, just find a really sweet, tasty orange and it will work great. This would be beautiful with blood oranges, wouldn’t it?
Sea Salt – You can use regular sea salt or an infused sea salt. When I want a little heat, I’ll use a Thai Sriracha Sea Salt. When I serve this as a hot side dish, a peppered sea salt is nice, like Sichuan Pepper Sea Salt or regular sea salt with cracked black pepper.
Recipe author: MJ of MJ's Kitchen