Roasted Asparagus-Orange Salad with Ginger-Citrus Vinaigrette

My dad and I made this delicious summer salad for my mom's birthday, and it was a big hit.  Something about roasted asparagus always gets me - it's definitely my favorite way to eat asparagus!  Here, it's paired with juicy oranges, soft lettuce, and crunchy snow peas for a salad that's full of different flavors and textures.  The Asian-inspired dressing pulls everything together beautifully.  You can also substitute a different salad green - for instance, the original recipe calls for arugula - to change up the recipe.

Roasted Asparagus-Orange Salad with Ginger-Citrus Vinaigrette (adapted from Food and Style, original recipe here)
Serves 4-5

For the roasted asparagus:
1 pound asparagus, trimmed
Olive oil
Kosher salt

For the dressing:
1 tsp finely grated ginger
1 tsp finely grated orange zest
1 T cider vinegar
1 T lime juice
1/8 tsp cayenne pepper
1/8 tsp salt
2 T olive oil
1 T toasted sesame oil

For the salad:
1-1/2 cups snow peas, blanched, trimmed, and coarsely chopped
2 large Valencia oranges, supremed
2 medium heads butter lettuce, washed and torn into large pieces

1.Preheat the oven to 500 degrees.
2. Spread the asparagus on a foil lined baking sheet.  Toss with olive oil and salt.  Bake 8-10 minutes, until the tops begin to brown.  Remove from the oven and let cool to room temperature.
3. In a small bowl, whisk together the ginger, zest, vinegar, lime juice, cayenne, salt, olive oil, and sesame oil. 
4. Toss together the peas, orange slices, and lettuce.  Gently toss in the dressing and transfer to a serving platter.  Top with the roasted asparagus and serve right away.