Asparagus and Citrus Salad


  • 1 1/2 lbs. Fresh California asparagus trimmed
  • 2 tablespoons finely chopped shallots
  • 1 tablespoon Balsamic vinegar
  • 2-3 tablespoons extra virgin olive oil
  • 1/4 teaspoon salt freshly ground pepper to taste
  • 4 oranges (preferably blood oranges)
  • 4 tablespoons coarsely chopped, toasted walnuts

Cooking Instructions:

  • In a small bowl combine shallots with the vinegar and sherry; let stand at least 20 minutes. Meanwhile, zest 1 of the oranges, avoiding the white pith. Finely chop zest and add to the shallots.
  • Squeeze 1/3 cup juice from zested orange and add to the bowl. Slowly whisk in the olive oil and season with salt and pepper; set aside.
  • Cut asparagus spears in half or in fourths and cook in boiling salted water for 4 to 5 minutes until crisp-tender; drain well and remove from pan to cool. Toss the vinaigrette with the cooled asparagus.
  • Cut the ends of the remaining oranges and peel them by cutting down the fruit vertically, following the contours of the fruit.
  • Slice the peeled orange horizontally into 1/2 inch thick slices.
  • Arrange the orange slices and asparagus spears on salad plates and season to taste with additional salt and pepper. Top each serving with 1 tablespoon toasted walnuts.

Additional Comments:

  • Recipe courtesy of the California Asparagus Commission


  • NA

Calories Per Serving:

  • NA

Preparation Time:

  • NA


  • Easy
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