White Asparagus

Ingredients:
1 lb. White Asparagus
1/4 Orange, juice of
1 oz. Dijon mustard, whole grain
1 tsp. Shallots, minced
1 tsp. Chives, minced
1 Tb. Fennel or champagne vinegar
1 tsp. Red wine vinegar
3 Tb. Olive oil, extra virgin
1 pinch White pepper
To Taste Salt
1 Red radish, thin sliced
4 Mache, individual hydro bunch

Directions:
Starting just beyond tip of spear, peel asparagus towards base. Trim last 3 inches of asparagus from base and discard. In pot of boiling, salted water, just large enough to hold asparagus, add juice of orange. Carefully lower in asparagus and gently boil until just tender. Remove from water and shock in ice bath to stop the cooking process. Remove to a paper towel lined plate, cover and refrigerate until ready to serve. Using a mandolin or sharp knife sliver the radish very thinly and place in cool water to crisp. Refrigerate until ready to use. To make the vinaigrette, combine mustard, vinegars, and shallot in small mixing bowl and whisk until smooth. Slowly drizzle in olive oil while whisking to form a smooth emulsion. Season with salt and pepper to taste.

Presentation:
When ready to serve, whisk herbs into vinaigrette and place a few tablespoons vinaigrette in the center of each plate in a small circle. Carefully divide asparagus between plates and place in center of the plate on top of vinaigrette. Garnish asparagus with a few slices of radish on each plate and top each plate with a bunch of carefully cleaned mache.