2 tablespoons finely chopped shallot
2 tablespoons red wine vinegar
1/2 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
2 teaspoons honey
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
Kosher salt
2 bunches asparagus (about 1 1/2 pounds), ends trimmed and cut on a diagonal into 1-inch pieces
1 romaine heart, roughly chopped
1 English hothouse cucumber, trimmed, halved lengthwise, and thinly sliced
1 ripe avocado, cut into 1/2-inch cubes
15 basil leaves, torn
1/3 cup torn fresh dill fronds
Freshly ground black pepper
                    

Whisk shallot, vinegar, lemon zest, lemon juice, orange
juice, and honey in a medium bowl until combined. Add oil in
a steady stream, whisking constantly, until combined. Season
with salt and pepper; set aside. Bring a large pot of salted
water to a boil; prepare a large bowl of ice water and a
rimmed baking sheet lined with paper towels. Add asparagus
to the boiling water and cook until crisp tender, 1-2
minutes. Remove with a slotted spoon or spider and
immediately plunge into the ice water until chilled, then
use slotted spoon to transfer asparagus to baking sheet to
drain. In a large bowl, combine romaine, cucumber, avocado,
basil, dill, and blanched asparagus. Drizzle with desired
amount of dressing, season with salt and pepper, and toss
gently to combine. Serve salad with remaining dressing on
the side.