Peel oranges, quarter length ways and slice into 7 mm slices. Place on to the base of your salad serving dish.
Shave asparagus with speed peeler and layer atop the oranges.
Bring a small pot of water to the boil, pod broad beans and add to the boiling water. Blanch for one minute, remove from water and leave to cool. Once cool remove tough outer chewy layer and sprinkle the bright green beans over the salad.
Crumble ricotta over the salad and toss gently. Sprinkle with mint leaves and toasted almonds.
Recipe by The Life of Clare at http://www.thelifeofclare.com.au/asparagus-blood-orange-salad-recipe/