Asparagus and Citrus Salad Recipe

How to make it

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• In a small bowl combine shallots with the vinegar and sherry; let stand at least 20 minutes.
• Meanwhile, zest 1 of the oranges, avoiding the white pith.
• Finely chop zest and add to the shallots.
• 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.
• 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.
• 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 inch 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 tablespoon toasted walnuts.
• Per Serving: 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.