Asparagus with Red-Onion-and-Orange Vinaigrette

Ingredients

• 0.3 cup apple juice unsweetened
• 2 pounds asparagus fresh
• 1 tablespoon carrots minced
• 1 small celery heart with leaves, minced ( 1/4 cup)
• 1 tablespoon ginger fresh minced
• 1 tablespoon honey 
• 1 teaspoon orange rind grated
• 0.5 teaspoon pepper freshly ground
• 0.3 cup onion red minced
• 2 tablespoons rice vinegar 
• 0.5 teaspoon salt 

Equipment

• grill
• peeler

Directions

1. Snap off tough ends of asparagus; remove scales from stalks with a vegetable peeler, if desired.
2. Sprinkle with salt and pepper.
3. Grill asparagus, without grill lid, over high heat (400 to 50
4. to 4 minutes on each side.
5. Stir together celery and remaining ingredients; spoon over asparagus.
6. *If asparagus spears are larger than 1/2 inch in diameter, cook in boiling water 1 minute; drain. Plunge into ice water to stop the cooking process; drain and pat dry. Grill as directed.