White asparagus is one of spring’s quiet pleasures, elegant, mild, and gone before you know it. In Ontario, its season runs from April to June, and when those pale spears finally appear, they feel like a small celebration. But this salad isn’t limited to spring; prepared white asparagus works beautifully as well and keeps the dish accessible year‑round.
Paired with bright orange segments and thin curls of Manchego, the asparagus turns into something light, delicate, and gently Spanish. A simple salad that looks gorgeous on the plate and tastes even better.
Tip : If you cannot find fresh white asparagus, you can substitute canned white asparagus.
Ingredients
- 1 bunch fresh white asparagus, can use prepared
- 3 oz Manchego cheese slivered
- 2 whole oranges peeled and cut into segments (reserve juice)
- 1 tbsp sherry vinegar
- 2 tbsp fine olive oil
- kosher salt and freshly ground black pepper
- 1 tbsp honey
Instructions
Gather all ingredients before starting the recipe.
- Cut 1 bunch fresh white asparagus, into 2" lengths (batons).
- Cut the stem ends into thin diagonal slivers and place them in a bowl of ice water.
- Working over a bowl, peel 2 whole oranges and cut out the segments, leaving the pith behind. Squeeze any remaining juice from the pith into the bowl and reserve the orange segments.
- Combine orange juice, 1 tbsp sherry vinegar and 2 tbsp fine olive oil and season with kosher salt and freshly ground black pepper and a 1 tbsp honey. Whisk to combine.
- Shave 3 oz Manchego cheese into thin slices and reserve.
Plating
- Set asparagus batons on end in the center of a serving plate, stack them close to each other to provide support from the other stems.
- Place orange segments around the asparagus batons, then sprinkle the reserved slivered stems around and on top of the batons.
- Top with shaved manchego cheese and drizzle with vinaigrette.
imunify-bot-check