Endive and Asparagus Salad
2 ½ cups asparagus sliced diagonally
2 Baby Endive washed, broken into leaves
2 oranges, peeled and sliced into rings
1 red onion thinly sliced
1/3 cup raspberry vinegar
2 tbsp canola oil
1 tbsp sugar
salt and pepper to taste
asparagus for 1 minute in boiling water,
then drain, plunge into cold water and drain
a bowl combine asparagus, endive, oranges
together other ingredients and add to bowl.
Toss well and serve.