Asparagus and Witlof Salad with Vino Cotto Dressing

Peel and wedge one large orange toss in olive oil and then grill until caramelised.

Pull witlof apart and place in a bowl. Poach one bunch of asparagus in boiling salty water in a pan.
When bright green remove asparagus and water and melt butter in the pan.

Add 4 table spoons olive oil, 2 tablespoons vino cotto and sea salt to taste.
Place all ingredients in a bowl and serve immediately.