1 large shallot, finely chopped
1 teaspoon sugar
About 1 tablespoon finely chopped thyme
3 tablespoons red wine vinegar
Juice of 1 lemon
1/3 cup EVOO Extra Virgin Olive Oil
1 bundle thin asparagus
4 organic seedless oranges, peeled and sliced into discs
1 cup flat-leaf parsley leaves
Bring 2 inches of water to a low, rolling boil; salt water.
While the water is coming up to a boil, add shallots to a small pot with salt, pepper, sugar, thyme, vinegar and lemon juice. Heat just enough to melt sugar and infuse vinegar. Pour into a small bowl and whisk in EVOO.
Cook asparagus in boiling water 2-3 minutes then drain.
Arrange oranges on plate with parsley. Chop asparagus into 2-inch pieces and scatter over oranges. Dress salad and serve.