Asparagus-Pea Pod Salad Food For All Seasons"

• servings: 16

Ingredients

2 Ibs. fresh asparagus

1 lb. fresh pea pods

1 English cucumber

4 navel oranges, peeled and cut into segments

I small red onion, cut into this rings

I cup pinenuts

1 head bibb lettuce, separated into leaves and cleaned

Honey Vinaigrette:

1 cup vegetable oil

1.3 cup rice vinegar

2 T. walnut oil

1 tsp. liquid honey

Salt and pepper to taste

Directions

• Snap the woody ends off the fresh asparagus. Cut into 2 inch pieces. Bring a large pot of water to boil. Add the fresh asparagus; blend until just ten- der (1-2 minutes). Remove from boiling water; IMMEDI- ATELY plunge into ice water.

• Remove the ends form the pea pods; repeat the blanching pro- cedure with the pea pods.

• Peel the cucumber. Cut the cucumber in half lengthwise; remove the seeds. Cut into pieces one-eighth- inch thick.

• Prepare the dressing by whisk- ing together all ingredients for it to combine.

• In a bowl toss the pea pods, asparagus and cucumber to- gether with the dressing. Line a platter with the cleaned let- tuce leaves. Put the asparagus mixture on top. Sprinkle with the orange segments, pinenuts and onion rings. Serves 16.