Broccolini (Asparation) with Asian Orange Dressing

This dainty brassica is set off by rich traditional French sauces (such as hollandaise or vinaigrette) or by Asian ones based on soy and sesame. The hybrid that follows, lightly creamy in texture and caramel in color, derives its juicy body from pureed onion, yet tastes more of sesame and orange. Serve Broccolini alongside pork, beef, or seafood, or as part of a vegetable meal, with grains. Or offer as a first course topped with oranges and roasted chopped cashews.