Method

1. Trim and discard the coarse, woody ends of the asparagus spears.
2. Make sure all the stems are the same length, the tie them together loosely with clean kitchen string.
3. If you have an asparagus steamer, you do not need to tie them together, just place them in the basket.
4. Cook the asparagus in a tall saucepan of lightly salted, boiling water over medium heat for 5 minutes, or until tender.
5. Make sure that the tips protrude above the water. Drain, then refresh under cold running water and drain again.
6. Cut the asparagus spears into 1-inch pieces, keeping the tips intact.
7. Cut the artichoke hearts into small wedges and combine with the asparagus in a bowl.
8. Whisk the orange juice, orange rind, walnut oil, and mustard together in a bowl and season with salt and pepper to taste.
9. If serving immediately, pour the dressing over the artichoke hearts and asparagus and toss lightly.
10. To serve, arrange the salad greens in individual serving dishes and top with the artichoke and asparagus mixture.