2 bunches asparagus

½ cup raw pine nuts

3 tbsp oil

3 cloves garlic, minced

¼ cup fresh orange juice

3 tbsp light soy sauce

2 tbsp Japanese rice vinegar

1 tbsp agave

1 tbsp dark sesame oil

1 tsp Asian chile sauce

2 tbsp chopped cilantro

Preheat the oven to 325 degrees. Snap the ends off the asparagus. Bring 4 quarts of water to a boil. Add the asparagus. When the asparagus turns a bright green and is slightly tender, drain and transfer to a bowl with ice water. Chill the asparagus. (Quickly plunging it in the cold water will help the asparagus retain its bright green color.)

Place the pine nuts on a cookie sheet and toast them in the oven until golden. Place the cooking oil and garlic in a small sauté pan. Combine the orange juice, soy sauce, vinegar, agave, sesame oil, and chile sauce. Place the sauté pan over medium heat, and when the garlic sizzles, add the orange juice mixture. Bring the mixture to a low boil, then immediately transfer it to a small bowl. Cool to room temperature then stir in the cilantro.

Place the asparagus and pine nuts in a large bowl. Stir the salad dressing and pour over the asparagus. Toss to coat evenly. Transfer the asparagus spears to plates or a serving platter. Serve.