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Ingredients
  • 1 ½ pounds fresh asparagus
  • 4 oranges, preferably blood oranges
  • Salt and pepper, to taste
  • 4 tablespoons chopped walnuts or slivered almonds
  • subheading: Vinaigrette:
  • 2 tablespoons Balsamic vinegar (or 1 tablespoon sherry vinegar plus 1 tablespoon Balsamic)
  • 1 shallot, finely diced
  • Zest and juice from 1 orange
  • 2 to 3 tablespoons extra-virgin olive oil
  • Salt and pepper, to taste
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