White Asparagus with Oranges and Olives

Name: White Asparagus with Oranges and Olives
Ingredients: 1 small shallot (peeled and minced); ¼ cup Honey Ridge Farms balsamic honey vinegar (you may substitute 1 tablespoon honey combined with 3 tablespoons balsamic vinegar); 3 tablespoons sherry vinegar; ½ cup canola oil (or other mild flavored oil); 1 pound fresh white asparagus; kosher salt (as needed); freshly cracked black pepper (to taste); 4–6 whole romaine leaves; 2 oranges (peeled and cut into “supreme” sections); ½ cup ripe green olives (ripe olives are cured after ripening on the tree, most green olives are not, you may substitute ripe black olives); 2 cups loosely packed alfalfa sprouts or other micro-greens

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Ingredients

1 small shallot (peeled and minced)
¼ cup Honey Ridge Farms balsamic honey vinegar (you may substitute 1 tablespoon honey combined with 3 tablespoons balsamic vinegar)
3 tablespoons sherry vinegar
½ cup canola oil (or other mild flavored oil)
1 pound fresh white asparagus
kosher salt (as needed)
freshly cracked black pepper (to taste)
4–6 whole romaine leaves
2 oranges (peeled and cut into “supreme” sections)
½ cup ripe green olives (ripe olives are cured after ripening on the tree, most green olives are not, you may substitute ripe black olives)
2 cups loosely packed alfalfa sprouts or other micro-greens