• Salt
  • 1 large shallot, finely chopped
  • Pepper
  • 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


Serves: 4


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.