Asian Asparagus & Orange Salad

Serves 10 1/2-cup servings

2 oranges
1 tbsp vegetable oil
6 cups asparagus, cut diagonally into 1/2-inch slices (about 2 pounds)
1 garlic clove, thinly sliced
2 tsp low-sodium soy sauce
1/4 tsp dark sesame oil
1 tbsp sesame seeds, toasted

Peel and section oranges over a bowl, reserving 1 teaspoon juice. Set sections aside; discard membranes. Heat vegetable oil in a large skillet over medium-high heat. Add asparagus and garlic; sauté 5 minutes. Remove from pan. Combine soy sauce and sesame oil, and pour over asparagus mixture, tossing well. Allow to come to room temperature. Stir in remaining ingredients plus 1 teaspoon of the reserved juice.