Asparagus and Citrus Salad

Preparation

1 In a small bowl combine shallots with the vinegar and sherry; let stand at least 20 minutes.
2 Meanwhile, zest 1 of the oranges, avoiding the white pith. Finely chop zest and add to the shallots.
3 Squeeze 1/3 cup juice from zested orange and add to the bowl. Slowly whisk in the olive oil and season with salt and pepper; set aside.
4 Cut asparagus spears in half or in fourths and cook in boiling salted water for 4 to 5 minutes until crisp-tender; drain well and remove from pan to cool. Toss the vinaigrette with the cooled asparagus.
5 Cut the ends of the remaining oranges and peel them by cutting down the fruit vertically, following the contours of the fruit.
6 Slice the peeled orange horizontally into 1/2 inch thick slices.
7 Arrange the orange slices and asparagus spears on salad plates and season to taste with additional salt and pepper. Top each serving with 1 tablespoon toasted walnuts.

Source: California Asparagus Commision