8 ounces asparagus, trimmed
2 large oranges
2 tomatoes, cut into eighths
1 head of romaine lettuce, torn
2 tablespoons olive oil
1/2 teaspoon sherry vinegar
salt and pepper to taste
Blanch asparagus 3-4 minutes, just until tender. Drain, and rinse with cold water.
Grate rind from half and orange and reserve. Peel both oranges and cut into segments. Squeeze the juice from the membrane and reserve the juice.
Put the aspargus, orange segments, tomatoes, and lettuce into a bowl.
Mix oil, vinegar, 1 tablespoon of orange juice, and 1 tablespoon of find. Pour over salad to serve.
From Vegetarian (Fraser)