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