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
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.
*omit for vegan
Keywords: asparagus and orange salad, goat cheese and orange salad