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
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.