Shaved Asparagus, Orange and Olive Salad
Ribbons of fresh asparagus combine beautifully with oranges and olives in this quick and easy salad that is a great accompaniment to fish or chicken. We have kept our salad simple, but you can add some crumbled feta and slices of radish if desired.
How long will it take?
20 minutes
What’s the serving size?
Serves 4
What do I need?
- 3 oranges
- 1 bunch asparagus
- 2 tbsp red wine vinegar
- 1 clove garlic, minced
- Salt
- Freshly ground black pepper
- 3 tbsp olive oil
- 120 g baby rocket leaves
- 100 g pitted black olives
- 10 basil leaves, torn
How do I make it?
- Peel oranges and remove pith. Segment oranges and cut segments into smaller pieces. Set aside.
- Remove woody ends from asparagus and then use a vegetable peeler to shave asparagus spears into thin ribbons, trying to leave the heads intact. Place asparagus in a large bowl and set aside.
- Combine vinegar and garlic in a bowl and season with salt and pepper. Pour over the asparagus and leave for 10 minutes.
- Add orange pieces and rocket to the bowl with the asparagus and toss to coat the rocket leaves. Add olives and garnish with basil leaves and serve immediately.
