Spring makes us think of asparagus and new ways to serve it. This salad is a refreshing twist on the usual. For fun we combined asparagus and greens with a new variety of orange, the Cara Cara — a pink navel. For a light lunch, we serve this salad with cold sliced chicken and a whole grain roll.
8 ounces fresh asparagus spears (about 16 spears)
Lemon Tarragon Vinaigrette (see below)
4 cups mixed spring greens and arugula
12 orange slices
12 red onion rings
Shaved parmesan cheese
Steam or microwave asparagus about 2 minutes. Plunge asparagus into cold water to stop cooking and retain bright green color. Toss with half of the vinaigrette and marinate for 15- 20 minutes. To serve, arrange 1 cup of greens, 4 asparagus spears, 3 orange slices and 3 red onion rings on a salad plate. Drizzle on remaining vinaigrette and top each salad with shaved parmesan cheese
Lemon Tarragon Vinaigrette
1/3 cup olive oil
3 tablespoons lemon juice
1 tablespoon chopped fresh tarragon
Mix or shake all ingredients well.