A fresh and delicious asparagus orange salad with goat cheese and parsley is the perfect side dish to transition into spring. (vegetarian, gluten-free)
Now that we have “sprung forward” into lighter, longer days and warmer weather, I am so ready to share some delicious spring recipes with you all … and not only because I finally have enough daylight to capture gorgeous recipes like this one after work!
One of my favorite spring vegetables is asparagus. The gorgeous green spears are the epitome of the fresh, new awakening that is spring. I’ve loved asparagus since I was a kid, and not only because I was the glorious golden child who loved all vegetables. I had a special connection with the vegetable, because my favorite show as a child was Veggie Tales, and my favorite character was an asparagus. He was a smarty pants know-it-all and I myself was a young book nerd who was known as the smarty pants of my friend group. I felt for him and we totally had a special nerd bond.
Fast forward a couple of decades and I am still a total science nerd and I still love asparagus. And I love to use it in any way that I can. This Asparagus Orange salad is a great way to use asparagus and a great dish to help transition into spring!
You can use up the rest of your winter oranges while also welcoming spring with the fresh asparagus that is starting to pop up at the market. Of course, I can’t resist adding creamy goat cheese to any salad, and the parsley adds a nice herby pop.
If you’re craving fresh spring veggies like I am, whip up this delicious Asparagus Orange salad to go alongside your favorite chicken or fish recipe for a healthy dinner to welcome spring. For more spring recipe inspiration, follow my Spring Recipes board on Pinterest!
This recipe originally appeared in the March 2017 issue of Today’s Dietitian. I was not compensated for this blog post.
A fresh and delicious asparagus orange salad with goat cheese and parsley is the perfect side dish to transition into spring. (vegetarian, gluten-free)
Ingredients
- 1 bunch asparagus spears
- 1 large or 2 small navel oranges, peeled and segmented
- 2 oz soft goat cheese, crumbled*
- 2 tbsp parsley, chopped
- Extra virgin olive oil
- Freshly cracked pepper
- Coarse salt
Instructions
- Shave asparagus into ribbons: Hold onto the base of one asparagus stalk. Place a Y-peeler about 2 inches from the base and slide toward the tip. Repeat, rotating the asparagus 90 degrees each time you cut, until the whole stalk has been cut into ribbons. Repeat with remaining asparagus. Discard woody ends.
- Place asparagus ribbons on a serving platter. Top with orange segments, crumbled goat cheese, and parsley.
- Drizzle with olive oil and sprinkle with freshly cracked pepper and coarse salt to taste. Serve immediately.
Notes
*omit for vegan
Beautiful salad! I love asparagus too, although didn’t as a kid. I’m trying to get my girls to like it more. Great pairing here and congrats on your first Today’s Dietitian column!
Thank you Jessica! 🙂