Here's a fresh, colorful and easy way to use Michigan-grown aspargus.
2 c cut-up fresh or frozen Michigan asparagus
6 oz bag spring or European lettuce mix
11 oz can mandarin orange sections, well drained
1/3 c thinly sliced red onion
1/4 c honey roasted cashews
1/2 c raspberry vinagrette dressing
Steam or microwave asparagus until tender-crips. Drain and let cool. Combine cooked asparagus, lettuce, oranges, onion and cashews. Pour dressing over all. Toss to evenly coat. Serve immediately.