1.Cook asparagus in medium saucepan of boiling water, 1 minute; drain, rinse under cold water, drain.
2.To make orange dressing : Combine ingredients in screw-top jar; shake well.
3.Arrange leaves on serving plates; top with beetroot, nuts, asparagus, orange segments and fetta. Drizzle with orange dressing.
Blood oranges are available in winter. At other times use navel oranges instead. Segment the oranges over a bowl to catch any juice; use this in the dressing.Note