asparagus and citrus salad

asparagus and citrus salad
2 tbsp shallots
finely chopped
1 tbsp balsamic vinegar
1 tbsp sherry vinegar
or dry sherry
1 whole oranges
preferably blood oranges
2 tbsp extra virgin olive oil
or more to taste
1/4 tsp salt
freshly ground pepper
to taste
1 1/2 lbs fresh asparagus
3 whole oranges
preferably blood oranges
salt and pepper
4 tbsp toasted walnuts
coarsely chopped
Can be served on a bed of greens.
In a small bowl combine shallots with the vinegar and sherry and then let stand at least 20 minutes.
Meanwhile, zest 1 orange, avoiding the white pith. Finely chop zest and add to the shallots. Squeeze 1/3 cup juice from the zested orange and add to the bowl.
Slowly whisk in the olive oil and season with salt and pepper. Set aside.
Cut asparagus spears in half or in fourths and cook in boiling salted water for 4-5 minutes until crisp-tender. Drain well and remove from pan to cool. Toss the cooled asparagus with the vinaigrette.
Cut the ends of the remaining oranges and peel them by cutting down the fruit vertically, following the contours of the fruit. Slice the peeled orange horizontally into 1/2” thick slices. Arrange the orange slices and asparagus spears on salad plates and season to taste with additional salt and pepper.
Top each serving with 1 T toasted walnuts.
source: Pacific Coast Farmers’ Market Association