Asparagus, Orange and Endive Salad
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2 1/2 cups diagonally sliced asparagus
2 cups rinsed, dried and torn endive leaves
2 large oranges, sliced into rounds
1 red onion, thinly sliced
1/3 cup raspberry vinegar
2 tablespoons canola oil
1 tablespoon orange juice
1 tablespoon white sugar
salt and pepper to taste

To a large pot of boiling water, add the asparagus. Blanch for
1 minute; drain, and plunge asparagus into a bowl of cold water.
Drain again and dry.

In a large bowl, combine the asparagus, endive, oranges, and
red onion.

Whisk together the raspberry vinegar, canola oil, orange juice,
sugar and salt and pepper. Add dressing to the asparagus endive
mixture; toss well and serve.





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