Green Salad with Asparagus, Oranges and Red Onion

Directions

1. 1
   Whisk all ingredients in medium bowl to blend. Chill until cold.
2. 2
   Make salad: Cook asparagus in large pot of boiling salted water until crisp-tender, about 2 minutes.
3. 3
   Transfer asparagus to bowl of ice water to cool.
4. 4
   Drain.
5. 5
   Cut peel and white pith from oranges. Using small sharp knife, cut between membranes to release segments. (Dressing, asparagus and orange segments can be prepared 1 day ahead. Cover separately; chill.)
6. 6
   Arrange asparagus spears in sun burst pattern on platter.
7. 7
   Place orange segments between asparagus spears. Mound greens in center of platter.
8. 8
   Sprinkle salad with basil and tarragon. Top with red onion slices.
9. 9
   Drizzle some dressing over. Pass remaining dressing separately.