Asparagus and Orange Salad

All I can say is, "Refreshing!" :-)

Ingredients:

• 2 naval oranges, preferably seedless, peeled and segments separated
• 2 Tbsp. orange juice
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• 2 Tbsp. extra virgin olive oil
• 1 Tbsp. white wine vinegar
• 1 tsp. orange zest
• salt and pepper to taste
• 1 lb. asparagus spears, tough ends removed and broken into thirds
• salted sunflower seeds to taste

Directions:

Whisk together orange juice, olive oil, vinegar and zest in a small bowl, season with salt and pepper and set aside.

Bring a medium pot of water to boil and prepare an ice bath. Boil asparagus until just tender, about 2 to 3 minutes, drain and place in ice bath right away. Once asparagus is cooled, drain and place on a clean kitchen towel and pat dry.

Place asparagus on plates, top with orange segments, drizzle with vinaigrette, sprinkle with sunflower seeds and serve.

By Deeli from Richland, WA