Ingredients
- 2 bunches asparagus, trimmed and peeled
- 2 cups mesclun salad mix
- ½ red onion, shaved
- ½ bunch radishes, shaved
- 4 blood oranges, segmented
- ¼ bunch dill, chopped
- 2 Tbsp extra virgin olive oil
- salt flakes and freshly-milled black pepper
Instructions
1 Steam the asparagus until just tender, then refresh in iced water. Halve lengthways. Toss the asparagus, lettuce, onion, radishes and half the blood oranges in a bowl. Arrange on a platter, then top with the remaining segments, dill and olive oil. Season with salt and pepper, then serve.