From late February to early June, asparagus spears rapidly rise from underneath the fern leaves of asparagus plants and are cut down only hours later. Asparagus is a tender delicacy and is best when consumed as soon as possible after harvesting. Look for it at the farmer’s market.
Make your asparagus last longer and stay fresher by trimming about 1″ off the bottom of the stalks then place the asparagus upright in a jar of water. You only need about 1″ of water to do this. We keep ours like this in our refrigerator until we are ready to make them. Be sure to change out the water every couple of days – just like flowers!
Ingredients (Serves 4):
– 1 bunch of fresh asparagus
– 2 oranges
– 4 oz goat cheese
– 1/4 cup almonds
– 4 cups mixed greens
For the Citrus Vinaigrette:
– Juice of 1 lemon
– 1/4 cup olive oil
– 1 tbsp honey
– 1 tsp Dijon mustard
– Salt and pepper to taste
Instructions:
1. Prepare the Asparagus:
– Wash the asparagus and trim the tough ends.
– Bring a pot of salted water to a boil. Add the asparagus and blanch them for about 3-4 minutes, until they’re bright green and tender-crisp. This stainless steel pot is a favorite at our farmhouse – it makes blanching a breeze!
– Immediately transfer the asparagus to a bowl of ice water to stop the cooking process and keep them crisp. Once cooled, drain and pat them dry.
– Cut the asparagus into bite-sized pieces.
2. Prepare the Oranges:
– Peel the oranges, removing as much pith as possible. Slice them into rounds or segment them into wedges (whichever presentation you prefer).
– Set aside for assembly.
3. Make the Citrus Vinaigrette:
– In your salad dressing bottle, shake the lemon juice, olive oil, honey, and Dijon mustard. Season with salt and pepper to taste. Adjust the sweetness or tartness by adding more honey or lemon, depending on your preference.
We make all of our dressings with this bottle. One of the many reasons we love this design is because I can juice lemons right into the bottle with this great attachment and use less dishes when making my homemade dressings because this bottle really does it all – we make it in it then store it in it!
4. Assemble the Salad:
– In a large bowl or on individual plates, lay down the mixed greens.
– Scatter the blanched asparagus and orange slices on top of the greens.
– Crumble the goat cheese over the salad.
– Sprinkle sliced or slivered almonds (if using) for a bit of crunch.
5. Dress the Salad:
– Drizzle the citrus vinaigrette over the salad, and gently toss to combine, or serve the vinaigrette on the side for individual dressing.
6. Serve:
– Enjoy this bright and refreshing spring salad as a side dish or a light lunch, perfectly paired with a glass of crisp white wine or even your cabernet.