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Asparagus Salad with Orange Vinaigrette
Asparagus Salad with Orange Vinaigrette
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The sweetness of oranges balances beautifully with the earthy flavor of asparagus in this simple and delicious salad. It's perfect for picnics, a light lunch or a fresh appetizer for a spring dinner. Put simply, it just tastes like spring.

Special kitchen equipment: Large non-reactive pot to blanch asparagus

Technique tip: Make sure to use large amount of boiling, very well-seasoned (with salt) water to blanch asparagus

Swap option: Use arugula or radicchio instead of endive and/or fresh green beans instead of asparagus. Make dressing without oil for a lighter option.


  • Orange vinaigrette

    • 1 medium naval orange, zested and juiced
    • 1/4 cup extra virgin olive oil
    • Salt and pepper, to taste
  • Salad

    • 20 spears asparagus, tough ends removed, stems lightly peeled and cut into 1-inch pieces
    • 2 red Belgian endive, thinly sliced
    • 1 naval orange, peeled and cut into sections
    • 2 tablespoons fresh mint leaves, chopped
    • 1/4 cup orange vinaigrette (recipe above)


For the orange vinaigrette:

In a small bowl, combine orange juice and orange zest with salt and pepper.

Whisk the oil into the juice. Set aside.

For the salad:

Blanch asparagus in boiling salted water until just tender. Rinse in cold water to stop cooking.

In a medium bowl, combine the asparagus, endive, orange segments and mint, season to taste with salt and pepper and dress with vinaigrette.

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