Spanish asparagus and orange salad

• 8 ounces asparagus, trimmed and cut into 2-inch pieces
• 2 large oranges
• 3-4 romaine lettuce leaves, shredded (2 ounces)
• 2 tablespoons olive oil
• 1/2 teaspoon sherry vinegar
• salt and freshly ground black pepper

Cook the asparagus in boiling salted water for 3-4 minutes, until just tender. Drain and refresh under cold water. Grate the zest from half an orange and reserve. Peel both the oranges and cut into segments. Squeeze out the juice from the membrane and reserve the juice. Put the asparagus, orange segments and lettuce into a salad bowl. Mix together the oil and vinegar and add 1 tablespoon of the reserved orange juice and 1 teaspoon of the zest. Season the dressing with salt and pepper. Just before serving, pour the dressing over the salad and mix gently to coat. Serves 4 Recipe from Vegetarian the best ever recipe collection.