Ingredients:
2 Tbsp finely chopped shallots

1 Tbsp balsamic vinegar

1 Tbsp sherry vinegar or dry sherry

4 oranges (preferably blood orange)

2 tsp extra virgin olive oil

1/4 tsp salt

1/4 tsp fresh ground black pepper, to taste

1 1/2 lb fresh California Asparagus, trimmed

1/4 cup coarsely chopped toasted walnuts

Directions:
-In a small bowl combine shallots with the vinegar and sherry; let stand at least 20 minutes.

-zest 1 of the oranges, avoiding the white pith. Finely chop the zest and add to the shallots. Squeeze 1/3 cup juice from the zested orange and add to the bowl. Slowly whisk in the olive oil and season with salt and pepper; set aside.

-Cut asparagus spears in half or in fourths and cook in boiling salted water for 4 to 5 minutes until crisp-tender; drain well and remove from pan to cool. Toss the vinaigrette with the cooled asparagus.

-Cut the ends of the remaining oranges and peel them by cutting down the fruit vertically, following the contours of the fruit.

-Slice the peeled orange horizontally into 1/2-inch thick slices. Arrange the orange slices and asparagus spears on salad plates and season to taste with additional salt and pepper. Top each serving with 1 tablespoon toasted walnuts.