If you are going to make this White Asparagus Citrus Salad, the best time to do it is between April and June or during the asparagus season in Ontario. But, don’t let it stop you if can’t get it fresh, you can also use canned white asparagus. Fresh or canned, combined with orange segments and manchego cheese makes for a beautiful salad, both for the eyes and the palate.
- 1 bunch white asparagus
- 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
- Gather all ingredients before starting recipe.
- Cut one bunch asparagus into 2" lengths (batons).
- Cut stem ends into fine slivers cut on a diagonal and immerse in a bowl of ice water.
- Remove the skin from oranges, and working over a bowl, cut the segments from the oranges, leaving the pith. Squeeze all the juice from the pith and reserve the segments.
- Combine orange juice, 1 tablespoon sherry vinegar, 2 tablespoons of olive oil, kosher salt and freshly ground black pepper and a drizzle of honey. Whisk to combine.
- Shave 3 ounces of manchego cheese in thin slices and reserve.
- 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.