Ingredients:

• 24 – medium stalks of Asparagus
• 4 – Celery
• 4 tbsp – chopped hazelnuts
• For Dressing:
• 6 tbsp – Balsamic Vinegar
• 2 tbsp – Olive oil
• 2 tbsp – Orange juice
• 2 tsp – dijon mustard
• 1 tsp – low sodium soy sauce
• freshly ground pepper, to taste

Method:

1. Trim, peel and rinse the asparagus (do not dry).
2. Place spears flat, two or three deep, in a glass pie plate or similar dish.
3. Cover tightly with microwavable plastic wrap and microwave on high 2.5 to 5 mins, depending on the wattage.
4. Whisk together dressing ingredients, pour over asparagus and marinate in refrigerator until cool.
5. Divide greens onto four salad plates, top each with six asparagus spears.
6. Drizzle with equal amounts of dressing, and top with hazelnuts.