A beautiful springtime salad of crisp-tender asparagus tossed in an orange and shallot vinaigrette served with slices of orange and topped with toasted walnuts.

Asparagus and Citrus Salad

1 1/2 pounds fresh California asparagus trimmed
2 tablespoons finely chopped shallots
1 tablespoon Balsamic vinegar
1 tablespoon sherry vinegar or dry sherry
2 to 3 tablespoons extra virgin olive oil
1/4 teaspoon salt freshly ground pepper to taste
4 oranges (preferably blood oranges)
4 tablespoons coarsely chopped, toasted walnuts

1. In a small bowl combine shallots with the vinegar and sherry; let stand at least 20 minutes.
2. Meanwhile, zest 1 of the oranges, avoiding the white pith. Finely chop the orange zest and add to the shallots.
3. Squeeze 1/3 cup juice from zested orange and add to the bowl. Slowly whisk in the olive oil and season with salt and pepper; set aside.
4. Cut asparagus spears in half or in fourths and cook in boiling salted water for 4 to 5 minutes until crisp-tender; drain well and remove from pan to cool. Toss the vinaigrette with the cooled asparagus.
5. Cut the ends of the remaining oranges and peel them by cutting down the fruit vertically, following the contours of the fruit.
6. Slice the peeled orange horizontally into 1/2 inch thick slices.
7. Arrange the orange slices and asparagus spears on salad plates and season to taste with additional salt and pepper. Top each serving with 1 tablespoon toasted walnuts.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): 171.22 calories, 6.95 grams protein, 25.84 grams carbohydrates, 5.27 grams dietary fiber, 31% calories from fat, 6.53 grams total fat, 0.74 grams saturated fat, 189.19 RE Vitamin A, 124.64 mg Vitamin C, 54% calories from carbohydrates.

Recipe and photograph courtesy of California Asparagus Commission.