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Asparagus Orange Salad

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Serves: 4
300g / 10 1/2 oz thin asparagus spears
50g / 1 3/4 oz watercress
1/2 small red onion, very thinly sliced
1 orange, cut into 12 segments
1 tablespoon fresh orange juice
1 teaspoon finely grated orange zest
1 teaspoon sugar
1 tablespoon red wine vinegar
2 teaspoons poppy seeds
2 tablespoons olive oil
60g / 2 1/4 oz soft goat's cheese

Cook the asparagus in boiling water for 1-2 minutes, or until just tender. Rinse under cold water to cool.

Combine the asparagus with the watercress, red onion and orange segments on a serving platter.

Combine the orange juice, orange zest, sugar, red wine vinegar and poppy seeds in a cup. Whisk in the oil with a fork until combined and drizzle over the salad. Crumble the goat's cheese over the salad and season to taste.

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