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Recipe information Ingredients Vinaigrette 2 tablespoons finely chopped shallot 2 tablespoons red wine vinegar ½ teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice 1 tablespoon fresh orange juice 2 teaspoons honey ⅓ cup extra-virgin olive oil Kosher salt and freshly ground pepper Salad and Assembly Kosher salt 2 bunches asparagus (about 1½ 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 ½-inch cubes 15 basil leaves, torn ⅓ cup torn fresh dill fronds Freshly ground black pepper Preparation Vinaigrette Step 1 Whisk shallot, vinegar, lemon zest, lemon juice, orange juice, and honey in a medium bowl until combined

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Color:Lt.Blue

This year’s event, after all, celebrates The Met’s new spring Costume Institute exhibition, “Costume Art,” spotlighting the centrality of the dressed body

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