Spring in Jersey - Citrus and Asparagus Salad

Well, I must tell you. I have never microwaved asparagus before! Until now! One day about a week ago, when I found out the asparagus was out, I wanted to run down and get some, and wanted to try it in a salad. Which also I have never done. I was running short on time, and also did not want the asparagus over-cooked for a salad. So I thought, maybe I could microwave it to save time. So I looked up online about how to microwave it, because I was just not sure how much time to cook it. Well, the results are in, and the results are, that I may never go back to cooking it another way again! It came out absolutely perfect. Not to crisp, not to tender. And oh so flavorful! And the process is so simple. You simply trim up your fresh asparagus, rinse it, and pile it onto a damp paper towel, and roll it up in the paper towel, then pop it in the microwave, and cook on high for 4 minutes. (That time is for 1 pound). You can eat it after cooking this way, or any way that you like, but I used it as a salad. To make this salad, you are going to want to make up the salad dressing a bit in advance, at least 2 hours, to  give the flavors a chance to blend. I must say, this salad is oh so delicious!!! Perfect for a light lunch, or as a starter for dinner. 

For the dressing you will need: 1 orange - 2 Tbsps. of white balsamic vinegar - 1 Tbsp. of honey - 1/3 cup of oil, (I used vegetable oil) 

To make the dressing: grate 1 and 1/2 tsps. of orange zest (save some for garnish) - squeeze out 2 Tbsps. of juice from the orange - Then in a cruet or ball jar, whatever you have, whisk together vinegar, honey, orange juice, 1 tsp. zest, and salt and pepper. Last add 1/3 cup of oil. Shake or whisk well. 

To serve: I thought it was pretty to slice up my orange in thin slices and spread them out on the plate. Then top with the asparagus. Pour dressing over all, then garnish the top with fresh raspberries and the remaining orange zest.