Asparagus, Avocado and Orange Salad
- 3 oranges
- 2 tbsp Olive oil
- 1 tsp dijon mustard
- 2 bunches asparagus
- 2 avocados
Put the finely grated zest and juice of one orange in a bowl with the olive oil and mustard. Mix well and season with salt and pepper.
Remove the skin and any white pith of the remaining 2 oranges and cut the oranges into segments. Set aside.
Trim off the woody base of the asparagus then cook in boiling salted water until tender, approximately 3 – 4 minutes. Drain and refresh under cold water to stop the asparagus cooking further. Pat dry with a paper towel.
Arrange the asparagus on a serving platter. Cut the avocado into cubes and scatter over the asparagus, do the same with the orange segments, then drizzle over the dressing.