Spanish Asparagus and Orange Salad

Ingredients

8 oz. asparagus, trimmed and cut into 5 cm/2 in pieces

2 large oranges

2 tomatoes cut into eighths

2 oz. romaine lettuce leaves, shredded

2 tbsp. olive oil

½ tsp. sherry vinegar

Salt and freshly ground black pepper

Instructions

Ø  Cook the asparagus in boiling salted water for 3-4 minutes, until just tender. Drain and refresh under cold water.

Ø  Grate the rind from half an orange and reserve. Peel both the oranges and cut into segments. Squeeze out the juice from the membrane and reserve the juice.

Ø  Put the asparagus, orange segments, tomatoes and lettuce into a salad bowl. Mix together the oil and vinegar and add 1 tbsp. of the reserved orange juice and 1 tsp. of the rind.

Ø  Season the dressing with salt and pepper. Just before serving, pour the dressing over the salad and mix gently to coat.