Orange, asparagus and almond salad

**Note:  I renamed the 'Cook' page 'Recipes' and have turned it into a quick reference index of all the dishes I've shown on the blog, with links back to the individual posts. I hope you find it useful! I'll update it with the latest recipes every couple of weeks, otherwise it'll be constantly showing up in your blogroll (I think). **

This recipe is incredibly easy to prepare and a good choice for spring/early summer when asparagus is in abundance. Trim then steam a small bunch of asparagus until tender-crisp, Cut into 3-4 inch long segments. Add orange segments from 1 or 2 oranges (set aside two segments for vinaigrette), diced red onion and roughly chopped toasted almonds. To make dressing, whisk together juice from two orange segments, 1T red wine vinegar, 1 tsp honey, 1/4 cup extra-virgin olive oil, and pepper.

Variations and time savers:

Don't toast almonds.

Substitute almonds for walnuts or cashews.

Substitute asparagus for green beans.