Asparagus & Orange Salad

asparagaus & orange salad

Guess who's on a salad kick?? That's right. This girl! I'm making June the month of salads. I will eat more of least one per day. I will love them, and I'll get rid of this double chin I see staring back at me in my cellphone when I'm typing a text message. What is with that?! Salad will become my new best friend. A best friend that gets rid of my double chin. A best friend that I can eat.

hello oranges

If you've been around here for awhile, you already know how much I love citrus and how awesome I think asparagus is. But it wasn't until now that I married the two and fell in love. This salad was unexpectedly delightful! Crunchy vibrant green asparagus, juicy orange segments, smoky sesame seed heaven...the aftertaste is truly awesome. It's Asian and then it's not! This salad is destined for warm afternoon barbecues or fancy Tupperware picnics on the beach. Hello summer. Goodbye double chin!

And we're off!

Get your act together.

ingredient party

Segment your oranges!


This is my favorite part!


Trim your asparagus and place it in salted boiling water for 2 to 3 minutes.


Rinse under cold water!


Pat dry & set aside.


Toast the sesame seeds in a pan for a couple of minutes.


Make your dressing. Sesame oil is the KEY!

sesame seed oil

Mix all of the ingredients up in a jar. Shallots are involved!


Plate the asparagus. GET READY.

getting the party started

Add the orange segments. Pour the dressing over.


Top with the toasted sesame seeds.

hello sesame seeds

Asparagus + Orange + Sesame Seeds =



Asparagus & Orange Salad

Serves 2-4

(recipe adapted from For the Love of Salad, by Jeanelle Mitchell)

  • 1 lb. asparagus, trimmed
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. chopped shallots
  • 1 teaspoon orange zest
  • 1 Tbsp. fresh orange juice
  • 1 Tbsp. balsamic vinegar
  • 1 Tbsp. extra virgin olive oil
  • 1 teaspoon toasted sesame seeds
  • kosher salt & black pepper
  • 1-2 navel oranges, segmented
  • 1 Tbsp. toasted sesame seed oil

Cook the asparagus in a large skillet of boiling salted water for 2 to 3 minutes. Drain & rinse asparagus under cold water to stop the cooking process. Set aside and blot with paper towels. Place asparagus on your serving platter.

For the dressing, combine mustard, shallots, orange zest and orange juice together in a jar and shake with the lid on. Add the olive oil, sesame oil and a pinch of slat & pepper and shake again until well combined.

Drizzle the dressing over the asparagus and garnish with orange segments & toasted sesame seeds.

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say something
  • June 2, 2011

    Yes, please!! I so want this. I can't believe I haven't had asparagus yet. Love the sesame seeds!!

  • June 3, 2011

    mmmmm... do you know how much i love asparagus and citrus?? DO YOU KNOW?? i made asparagus with a blood orange butter a few months ago and...i definitely licked the plate. so good. it may not help reduce the double chin but it's worth trying.. :)

  • June 3, 2011

    Mmm love this idea! Yum.

  • June 3, 2011


  • June 3, 2011

    I am SO bookmarking this. Thanks!

  • Salad looks great! And so do YOU!! Now hush with the double-chin chat, I saw your podcast and you look adorable and cute and gorgeous...

    • June 3, 2011

      ahahaha! thank you, but I'm serious. I can see it when i'm looking into my cellphone!

  • This sounds pretty great! :)

  • June 4, 2011

    "A best friend I can eat" made me laugh out loud. : )

  • My go to combination is usually avocado and orange, but this looks even better! Will make sure to give it a try. I'm trying to keep one meal a salad as well during the summer so thanks for the inspiration.

  • July 4, 2011

    I always think LETTUCE when thinking of salads, but that's silly! That dressing sounds like it would be good on anything, but especially asparagus and orange. And! I totally need to try segmenting an orange sometime. It seems so fancy!

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