Orange, Mint and Asparagus Salad

Modified from vegetarian times
1 lb. asparagus, trimmed
3 large navel oranges
1 cup chopped scallions
1/3 cup chopped fresh mint
1 Tbs. white wine or cider vinegar
2 Tbs. olive oil
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/3 cup crumbled feta cheese


Bring large pot of water to a rolling boil. Drop asparagus in water, return to a boil and remove from heat. Let asparagus stand in water 1 minute, then drain and rinse under cold water. Cut asparagus on diagonal into 1-inch pieces.

Put in large bowl with asparagus, scallions and chopped mint. Toss well.

3. Juice one navel orange. Whisk together 2 Tbs. orange juice, vinegar, oil, salt and pepper in small bowl. Stir dressing into asparagus mixture.

Cut the remaining oranges and add it to the mixture. Gently toss to combine. Chill one hour, or overnight. Retoss before serving.


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