1. In large pot of lightly salted boiling water blanch the asparagus spears until green, about 2-3 minutes but no longer. Immediately drain and rinse with cold water to halt the cooking process. 2. Peel the oranges and cut up into bite-size segments. Save one half of one orange for juicing and zesting. 3. In a non-reactive small bowl, combine the olive oil, vinegar, orange zest and 1 tablespoon of orange juice. Season with salt and pepper. Whisk together and set aside. 4. In a large salad bowl combine the cooked asparagus, red onion, orange segments, tomatoes, and lettuce. Just before serving, pour the dressing over the salad and mix gently to coat. 5. Add shaved manchego to each salad serving if desired. 6. Serve with crusty bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
