Asparagus, citrus and other ingredients on a table
Asparagus and Citrus Salad
Prep time

Cook time

Total time


Serves: 4

  • 2 Tbsp finely chopped shallots
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp sherry vinegar or dry sherry
  • 4 oranges
  • 2 tsp extra virgin olive oil
  • ¼ tsp salt
  • ¼ tsp fresh ground black pepper, to taste
  • 1½ lb asparagus, trimmed
  • ¼ cup coarsely chopped toasted walnuts

  1. In a small bowl combine shallots with the vinegar and sherry; let stand at least 20 minutes.
  2. Meanwhile, zest 1 of the oranges, avoiding the white pith. Finely chop the zest and add to the shallots. Squeeze ⅓ cup juice from the zested orange and add to the bowl. Slowly whisk in the olive oil and season with salt and pepper; set aside.
  3. 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.
  4. 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 ½-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 Tbsp toasted walnuts.

Nutrition Information
Calories: 177 Fat: 7 g Carbohydrates: 25 g Sugar: 16 g Sodium: 151 mg Fiber: 7 g Protein: 6 g