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Asparagus And Orange Salad With Ginger Dressing

salads

1 1/2 pound asparagus
3 oranges
1 head Boston or Bibb lettuce
1/4 cup toasted sliced or slivered almonds
----Ginger dressing----
2 tablespoons rice or cider vinegar
1 tablespoon grated gingerroot
1/3 cup olive oil
1/2 teaspoon grated orange rind
2 tablespoons orange juice
1/2 teaspoon soy sauce
1/4 teaspoon (each) granulated sugar, salt and pepper
1/4 teaspoon hot pepper sauce

Snap off tough ends of asparagus; peel lower two-thirds of stems. In saucepan of boiling salted water, cook asparagus for 2 to 3 minutes or until tender-crisp. Drain and chill under cold running water; drain again and spread on towel to dry. (Make ahead: Roll up in towel and refrigerate in plastic bag for up to 6 hours.) Ginger Dressing: Mix vinegar and ginger; let stand for 2 minutes. Strain into bowl; press to extract liquid. Whisk in oil, rind and juice, soy sauce, sugar, salt, pepper and hot pepper sauce. (Make-ahead: Cover and refrigerate for up to 6 hours.) Cut off peel and outside membrane of oranges; cut into 1/4-inch thick rounds. Place a few lettuce leaves on each plate; top with asparagus and oranges. Drizzle dressing over top. Sprinkle with almonds.

Contributor: Canadian Living Magazine, April, 2001

Yield: 6 servings

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