One Last Hurrah for this All-Star Spring Vegetable!

Whether purple, green or white, home grown asparagus is only a blip on the radar of spring vegetables. If you're lucky enough to find the white variety, you'd best bring it home! Its flavor is a little more woodsy than the grassy flavor of green asparagus, but poaching it in evaporated milk helps maintain its color and adds lusciousness to the vegetable. The addition of oranges, fennel and tarragon will make you wish spring would stick around just a little while longer! Recipe courtesy of Geoffrey Zakarian and his wonderful book "My Perfect Pantry"

Ingredients:

1 bunch white asparagus (about 18 spears), trimmed, cut into 2 inch lengths

2 C. whole milk

1/2 C. whole evaporated milk

2 sprigs fresh thyme

1 dried bay leaf

2 C. fresh mandarin orange segments (from 2 or 3 oranges)

1 C. shaved fennel (from about 1 small bulb)

1/4 C. fresh tarragon or Italian parsley leaves

kosher salt and fresh ground black pepper

Dressing:

1/2 T. whole evaporated milk

1 t. dijon mustard

2 T. champagne or white wine vinegar

1/3 C. grapeseed oil

1. To make the salad: In a medium saucepan, add the asparagus. Pour over the whole milk and evaporated milk so they just cover the asparagus. Add the thyme and bay leaf. Bring to a bare simmer and gently poach the asparagus until fork tender, 10-12 min. depending on their thickness. Drain, pat dry, and chill until cold, at least 1 hour.

2. T make the dressing: In a serving bowl, whisk together the evaporated milk, mustard, and vinegar. Whisk in the oil in a slow, steady stream to make a smooth dressing.

3. Add the chilled asparagus, oranges, fennel, and tarragon. Discard the bay leaf. Season with salt and pepper and toss to coat. Sprinkle with the sesame seeds, toss once more, and serve.