Arugula, Asparagus and Grapefruit Salad w/ Blood Orange Balsamic Vinaigrette

Prep 1 bunch of Asparagus by snapping off the woody ends. Then drop into a pot a boiling, salted water. Let cook for 3-5 minutes, depending on how "crisp" you want them.

After cooking to your desired "crispness", place the asparagus in an ice bath to stop the cooking.

Cut into bite size pieces. I chose to cut mine at an angle cuz it looked pretty.

I neglected to take of photo of segmenting the Grapefruit. I used 2 large Grapefruits. I cut  it in half and  cut the Grapefruit from the skin and pith at the edges. I also cut-out the "triangles"/sections of  Grapefruit and removed it with a spoon.  Use the Pulp Of the Grapefruit Only

I added the Asparagus, Grapefruit and 5 oz. of Arugula, as well as torn pieces of Thia Basil (8 leaves) and Mint (8 leaves) into a salad bowl and dressed it with 2 tablespoons Olive Oil and 4 tablespoons Blood Orange Balsamic Vinegar. Salt & Pepper to taste. Serve immediately.
**My friends and I were sooo pleasantly surprised by the taste of this one...... OUTSTANDING!!