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🍽️ Orange Asparagus Salad with Vinaigrette

283 kcal · 30 min · 4 servings

Ingredients

• 2 large oranges
• 2 tbsp olive oil
• 1 tsp honey
• 2 tbsp white balsamic vinegar
• salt
• pepper
• 600 g green asparagus
• 1 tbsp lemon juice
• 300 g mixed salad (e.g. lamb's lettuce, frisée, radicchio)
• 80 g pitted black olives
• 15 g butter (1 tbsp)
• 50 g parmesan (1 piece)

Instructions

1. 1. Peel the oranges and remove all the white pith.
2. 2. Segment the oranges and catch the released juice in a small bowl.
3. 3. Squeeze the juice from the remaining orange peels.
4. 4. Whisk the orange juice with oil, honey, vinegar, salt, and pepper to make a vinaigrette (a sauce made of oil and acid).
5. 5. Thoroughly wash the asparagus spears.
6. 6. Peel the bottom third of the asparagus spears.
7. 7. Cut off the woody ends of the asparagus spears.
8. 8. Add water, lemon juice, and 1 teaspoon of salt to a large pot.
9. 9. Bring the liquid in the pot to a boil.
10. 10. Cook the asparagus in it for about 5 minutes.
11. 11. Remove the tough stems from the leaf salad.
12. 12. Wash the leaf salad.
13. 13. Spin the leaf salad dry.
14. 14. Tear the leaf salad into bite-sized pieces.
15. 15. Drain the olives.
16. 16. Slice the olives into rings.
17. 17. Drain the asparagus.
18. 18. Let the asparagus drain well.
19. 19. Melt the butter in a pan.
20. 20. Toss the asparagus in the melted butter for 1 to 2 minutes.
21. 21. Lightly salt the asparagus.
22. 22. Divide the leaf salad, orange segments, and olive rings among four bowls.
23. 23. Place the asparagus on top of the salad.
24. 24. Grate Parmesan cheese over the asparagus.
25. 25. Drizzle the vinaigrette over the salad.
26. 26. Enjoy the salad immediately.

Nutrition per serving

• kcal: 283
• Protein: 10 g · Fett/Fat: 20 g · Carbs: 15 g