Citrus And Asparagus Salad

• 2 red grapefruit
• 2 oranges naval
• 1 fresh asparagus bundle, about a pound of, ends snapped off, cut into 1-inch pieces
• 1 tablespoon fresh lemon juice
• 2 teaspoons shallot finely minced
• 1 tablespoon chopped fresh mint
• 6 tablespoons extra virgin olive oil
• 1/2 teaspoon salt
• freshly ground black pepper
• 2 cups red quinoa cooked
• 5 ounces spring greens package of
• 1/3 cup crumbled feta cheese
• 1/4 cup pepitas lightly toasted

1. Using a sharp knife, cut the ends off one of the grapefruit. Cut away the peel and white pith, following the natural curve of the fruit with your knife. Then cut the peeled grapefruit lengthwise into quarters, then slice into 1/4-inch slices. Repeat this process with one of the oranges. Set the cut fruit aside in a bowl.
2. With the remaining grapefruit and orange, squeeze 2 T. juice from each fruit. Combine grapefruit and orange juice with the lemon juice, shallot, mint, olive oil, salt and a few grindings of fresh black pepper. Whisk to emulsify, set aside.
3. Meanwhile, in a saucepan fitted with a steamer basket, bring a couple of inches of water to a boil, add the asparagus and steam for about 5 minutes, until just becoming tender. Immediately plunge the asparagus into a bowl of ice water to stop the cooking. Drain and pat briefly with paper towel. In a medium bowl, toss asparagus with 1 1/2 T. of the dressing. In another bowl, toss quinoa with 1/4 c. of the dressing.
4. To assemble the salad: toss the salad greens with half of the remaining dressing. Heap the quinoa in the center of a large bowl, layer the asparagus and citrus over the salad. Sprinkle with the feta and pepitas and drizzle with the remaining dressing.

red grapefruit, oranges, fresh asparagus bundle, lemon juice, shallot, fresh mint, extra virgin olive oil, salt, freshly ground black pepper, red quinoa, feta cheese, pepitas lightly

Taken from www.yummly.com/recipe/Citrus-and-Asparagus-Salad-1653724 (may not work)