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Asparagus, Orange, and Gorgonzola Salad

Asparagus salad? Yes! This Asparagus, Orange, and Gorgonzola Salad is so much more impressive (and delicious) than a garden salad and extremely simple to make.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: Asparagus Salad, Spring Salads, Vegetable Salads
Servings: 6 servings


  • Coarse salt
  • 2 lbs. asparagus, tough ends trimmed
  • 4 oranges (Valencia are best)
  • ¼ cup extra virgin olive oil
  • 1 tsp honey
  • Freshly ground black pepper
  • 1 cup crumbled gorgonzola cheese
  • 4 cups arugula


  • Bring a large pot of salted water to a boil. Add asparagus and cook for about 4 minutes, until “crisp-tender.” Remove pot from heat and immediately put asparagus spears into a bowl of ice water to stop cooking. Drain and set aside.
  • Section oranges by peeling them and cutting the underlying white pith out. Then cut in between the orange’s membranes to release the segments. Squeeze about 3 Tbsp of juice from the orange membrane into a bowl. Whisk together with the honey, olive oil, and black pepper.
  • Place a bed of arugula on a salad plate. Top with asparagus and orange segments. Sprinkle with gorgonzola, drizzle with some dressing, and add a little sea salt.