3 navel oranges
3 lb. asparagus, trimmed, cut diagonally into 1 1/2" pieces
1/4 c. red wine vinegar
1/2 c. olive oil
1 lg. egg
1/2 tsp. salt
1/4 tsp. ground pepper
2 heads Boston lettuce
1 med. seedless cucumber, pared & thinly sliced

1. Heat large pot of water to boil. Using vegetable peeler or small sharp knife, cut zest (colored part of peel) from 1 orange. Cut into very fine strips and place in strainer. Salt boiling water, place strainer in water, and boil 1 minute. Remove strainer from water and cool zest under cold water. Pat dry.

2. Add asparagus to same pot of boiling water and cook until crisp- tender, about 5 minutes. Drain, cool under cold running water, and pat dry.

3. Cut peel and white pith from all oranges, then cut between membranes into segments.

4. Process vinegar, oil, egg, 1 tablespoon orange juice from segments, the salt and pepper in blender or food processor until blended. Stir in half the blanched zest.

5. Arrange lettuce on serving platter. Combine oranges, asparagus and cucumber; spoon over lettuce. Drizzle dressing on top and add remaining zest.