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.
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.