Asparagus Orange Salad

The original recipe presents the asparagus in whole spears elegantly on a platter. Lacking such a platter, I chopped the asparagus and served this as a tossed salad.

Ingredients:

• 10 oz. / 1 bunch thin asparagus spears
• 1-1/3 cups watercress sprigs (I couldn't find watercress, so used baby arugula instead.)
• 1 small red onion, very thinly sliced
• 1 orange, cut into 12 segments
• 1 tablespoon finely grated orange zest
• 1 tablespoon orange juice
  
• 1 teaspoon sugar
• 1 tablespoon red wine vinegar
• 2 teaspoons poppy seeds
• 2 tablespoons olive oil
• 1/2 cup crumbled goat cheese
• Salt and pepper to taste
  

Directions:

1. Cook the asparagus in boiling water for 1-2 minutes, or until just tender. Refresh under cold running water and drain well.
2. Arrange the asparagus on a platter with the watercress, onion, and orange segments.
3. Put the orange zest, orange juice, sugar, vinegar, and poppy seeds in a small bowl. Whisk in the olive oil with a fork until well combined, add salt and pepper to taste, then drizzle over salad.
4. Scatter the goat cheese over the salad and serve.