Go Back
+ servings
Shaved Asparagus and Orange Salad - Looking for something a little different to do with asparagus? Bored with your usual salad routine? Shaved asparagus salad is great and fun way to use asparagus with sweet oranges and spicy radishes all tossed with an orange vinaigrette. | justalittlebitofbacon.com
Print

Shaved Asparagus and Orange Salad

Shaved asparagus salad is great way to use asparagus with sweet oranges and spicy radishes all tossed with an orange vinaigrette.
Course Salad
Cuisine American
Keyword asparagus salad, spring salad
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 4 servings
Calories 275kcal
Author justalittlebitofbacon

Ingredients

  • 1 bunch thick stemmed asparagus
  • 3 navel oranges, peels cut off
  • 2 medium radishes
  • 4 oz feta cheese, crumbled

Dressing

  • 2 tbsp orange juice
  • 1 tbsp lemon juice
  • 4 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1 tbsp minced shallot
  • 1 tsp Dijon mustard
  • 1 tsp honey

Instructions

  • For the Asparagus: Cut off the tips of the asparagus. Put out a bowl of ice water.
  • Bring a medium pot of salted water to a boil. Blanch the asparagus tips for 2 minutes and then drain and transfer the asparagus tips to the bowl of ice water.
  • While you are waiting for the water to boil, shave the asparagus stems with a vegetable peeler. For each stalk, hold onto the part of stem you would usually cut off and peel away from your hand up the stalk, making asparagus ribbons. When you have a fairly thin piece of stalk left, discard the remains of the stalk. That last piece of stalk is going to be too thick for the salad.
  • Add the asparagus ribbons to the ice water with the tips. This will keep them crisp until you are ready to eat.
  • Prep the Rest of the Salad: Cut the oranges into wedges or into slices crosswise through the orange, or a combination of both. Thinly slice the radishes.
  • Make the Dressing: Add all dressing ingredients to the serving bowl and whisk briskly until smooth. Add the asparagus ribbons and tips, orange slices, and radish slices. Toss together to combine and coat vegetables with dressing. Then sprinkle the feta over the top and serve.
  • Toss the Salad: Add the asparagus ribbons and tips, orange slices, and radish slices. Toss together to combine and coat vegetables with dressing. Then sprinkle the feta over the top and serve.

Notes

  • Making the Asparagus Ribbons: The directions for the asparagus ribbon look a little complicated but, once you've done a stalk, it'll move along quickly.
  • Oranges: I'm calling for navel oranges since they are the most common oranges around here. The salad is especially pretty to look at if you can find some Cara Cara oranges and/or some blood oranges to use along with the navel oranges.
  • Make the Salad Just Before Eating: Do not toss the asparagus with the dressing until just before serving. The asparagus will maintain its crisp-tender texture for only a short while once it's mixed with the dressing.

Nutrition

Calories: 275kcal