Complicated salad dressings are rarely found in Spain - they simply rely on the wonderful
flavour of a good quality olive oil

225 g/8 oz asparagus, trimmed and cut into 5 cm/2 in pieces
2 large oranges
2 tomatoes, cut into eighths
50 g/2 oz romaine lettuce leaves, shredded
30 ml/2 tbsp olive oil
2.5 ml/ 1/2tsp sherry vinegar
salt and freshly ground black pepper
Serves 4
Cook the asparagus in boiling salted water for 3-4 minutes, until just tender. Drain and refresh under cold water.
Grate the rind from half an 2orange and reserve. Peel both the oranges and cut into segments. Squeeze out the juice from the membrane and reserve the juice.
Put the asparagus, orange segments, tomatoes and lettuce into a salad bowl. Mix together the oil and vinegar and add 15 ml/ I tbsp of the reserved orange juice and 2.5 ml/ 1 tsp of the rind. Season the dressing with salt and pepper. Just before serving, pour the dressing over the salad and mix gently to coat.

COOK'S TIP
Cos or Little Gem lettuce can be used in place of romaine.