• 300 g thin asparagus spears
• 50 g of watercress sprigs (or rocket is good too)
• 1/2 a small red onion very thinly sliced
• 1 orange cut into 12 segments
• 1 tsp finely grated orange zest
• 1 tbsp orange juice
• 1 tsp sugar
• 1 tbsp red wine vinegar
• 2 tsp poppy seeds
• 2 tbsp olive oil
• 60 g feta

Cook the asparagus in boiling water until just tender and then refresh under cold running water. Drain well. Arrange the asparagus on a platter with the orange, onion, feta and greens. Place all the other ingredients in a small bowl and whisk together before pouring the dressing over the salad. Season with salt and freshly ground pepper.