Instructions: 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. Dry the asparagus.

Combine the drained asparagus with the endive, oranges, and red onion.

Whisk together the dressing ingredients. Add dressing to the asparagus endive mixture. Toss well and serve.

This recipe yields 6 servings.

Serving size: 1 cup.

Comments: Raspberry vinegar is the key to this fruity tasting salad.

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