Any leftover fragrant Watercress Dressing can be used with a green salad, or mix with a couple tablespoons of deli-style cream cheese to make a dip.

1 teaspoon salt

16 spears thick green asparagus, tough ends removed, stems peeled

1 teaspoon sugar

8 spears white asparagus, tough ends removed, stems peeled

Salt and freshly ground pepper

Watercress Dressing:

¼ cup mayonnaise

1 teaspoon Dijon mustard

1 cup watercress leaves

1 tablespoon lemon juice

1 tablespoon orange juice

½ teaspoon grated orange rind

¼ cup olive oil

2 tablespoons chives cut in 2-inch pieces

Curls of Asiago cheese

Bring a skillet of salted water to boil. Add green asparagus spears and cook for 2 minutes or until crisp tender. Remove using tongs and immediately run under cold water until cold. Pat dry. Reserve.

Add sugar to asparagus cooking water and add white asparagus. Cook for 3 to 5 minutes or until crisp tender. Run under cold water and pat dry. Add to green asparagus and lightly season with salt and pepper.

Combine mayonnaise, mustard, watercress leaves, lemon juice, orange juice and orange rind in a food processor. Process until chunky then slowly pour olive oil down through feeder tube. Season with salt and pepper to taste.

Place 4 green and 2 white asparagus on each of 4 plates. Drizzle over dressing, sprinkle with chives and top with curls of Asiago. Serves 4