Asparagus, Orange, and Lentil Salad

Ingredients

• 1 medium-size fennel bulb
• 2 large oranges, peeled and sliced
• 1/4 teaspoon freshly ground pepper
• 1 1/2 teaspoons kosher salt, divided
• 2 pounds fresh asparagus
• 1 1/2 cups dried pink lentils, rinsed
• Champagne-Shallot Vinaigrette
• 2 cups coarsely chopped assorted lettuces
• 1/2 cup loosely packed fresh flat-leaf parsley leaves

Preparation

1. 1. Rinse fennel thoroughly. Trim and discard root end of bulb. Trim stalks from bulb, and chop fronds to equal 1/4 cup; reserve stalks and remaining fronds for another use. Thinly slice bulb, and toss with oranges, pepper, and 1/2 tsp. salt. Cover and let stand until ready to use.
2. 2. Meanwhile, cut asparagus tips into 1 1/2-inch pieces. Cut stalks diagonally into thin slices, discarding tough ends.
3. 3. Bring 3 cups water and 1/2 tsp. salt to a boil in a large saucepan over medium-high heat. Add asparagus, and cook 1 to 2 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain. Pat dry with paper towels.
4. 4. Bring 3 cups water and remaining 1/2 tsp. salt to a boil in saucepan over medium heat. Add lentils; return to a boil. Reduce heat to low, and cook, stirring often, 8 to 10 minutes or until crisp-tender. Drain well, and rinse with cold water. Toss lentils with 1/4 cup Champagne-Shallot Vinaigrette.
5. 5. Combine lettuces, parsley, asparagus, fennel mixture, and fennel fronds in a large bowl; toss with remaining vinaigrette. Spoon lentils onto a serving platter; top with asparagus mixture.