Asparagus and Orange Salad

I like this recipe with fresh
from the garden asparagus.

Ingredients:
Asparagus, trimmed and cut in pieces
2 large oranges
2 ripe tomatoes, cut into eighths
2 oz romaine lettuce leaves, shredded
l/2 tbsp extra-virgin olive oil
1/2 tsp red wine vinegar
salt to taste
freshly ground black pepper

Directions:
Cook the asparagus in boiling salted water for 3-4 minutes until
just tender. Drain and refresh under cold water.
Grate the rind from half an orange and reserve.
Peel both the oranges and cut into segments between the membrane.
Squeeze the juice from the remaining membrane and reserve.
Put the asparagus, orange segments, tomatoes and lettuce into a
salad bowl. Mix together the oil and vinegar, add 1 tbsp of the
reserved orange juice and 1 tsp of the grated rind. Season with
salt and freshly ground black pepper. Just before serving,
pour the dressing over the salad and mix gently to coat.