6 asparagus spears, cut in half lengthwise Olive oil Salt & pepper 1 orange, peeling removed and segmented 4 handfuls or gourmet salad greens 3 Tablespoons olive oil 1 Tablespoon balsamic vinegar Salt & pepper
Wash greens and chill in refrigerator. Heat oven to broil. Combine 3 Tablespoons olive oil and vinegar in a small bowl and whisk until blended, season with salt and pepper to taste. Place asparagus spears on a baking sheet and sprinkle with oil, tossing to coat. Sprinkle with salt and pepper. Broil until asparagus begins to brown, turn spears over and lightly brown other side. Place greens in a bowl and toss with dressing. Place 3 asparagus spear halves on each plate in a fan shape. Place a handful of greens on each of four plates, so that spears stick out from greens. Place 3 orange segments leaning up against greens. Serve.