1 lb. asparagus, trimmed
1 tsp olive oil
2 tangelos
1/3 cup fresh tangelo juice
2 tsp rice vinegar
1-1/2 tsp oriental sesame oil
1-1/2 tsp grated tangelo peel
1 garlic clove, pressed
3/4 tsp minced peeled fresh ginger
1-1/2 Tbsp finely chopped green onion tops
2 Tbsp finely chopped roasted pecans
Preheat oven to 450 F. Put asparagus in medium bowl, covering asparagus with cold water. Let stand 15 minutes, then drain. Spread asparagus in 13 x 9 x 2-inch baking pan; drizzle with olive oil. Roast asparagus until crisp-tender, turning occasionally, about 10 minutes. Transfer asparagus to
platter. Using sharp knife, cut peel from tangelos (removing the bitter white pith). Cut between membranes to remove segments. Arrange tangelo segments atop asparagus. Whisk tangelo juice, vinegar, sesame oil, peel, garlic and ginger
in small bowl to blend. Season dressing to taste with salt and pepper. Drizzle over asparagus. Sprinkle with green onion tops and pecans and serve.