Roasted Asparagus Salad

Roasted Asparagus Salad with Ginger-Citrus Vinaigrette
Viviane Bauquet Farre


For the asparagus

  • 1 Pound  asparagus, stemmed
  • 1 Tablespoon  olive oil
  •   Sea salt, to taste

For the vinaigrette

  • 1 Teaspoon  finely grated fresh ginger
  • 1 Teaspoon  finely grated orange zest
  • 1 Tablespoon  brown rice vinegar
  • 1 Tablespoon  lime juice
  • 1/8 Teaspoon  cayenne
  • 1/8 Teaspoon  sea salt
  • 2 Tablespoons  olive oil
  • 1 Tablespoon  toasted sesame oil

For the salad

  • quart water
  • 1 Teaspoon  sea salt
  • 1 Cup  snow peas, stemmed
  • large Valencia or navel orange
  • 2 Tablespoons  sesame seeds
  • 3 Ounces  baby arugula

Every year, I look forward to asparagus season more than words can express.

But, this year something really special happened: I’ve actually planted my own asparagus bed! I ordered asparagus crowns (roots), which look like octopuses with skinny legs, and dubiously planted them in a raised bed, following the instructions to the letter.

I wasn’t sure that they would come up, but not two weeks later, my baby asparagus are popping out of the ground with gusto.

And even though I won’t be able to harvest from my asparagus patch for two years, when I see those frisky stems emerging from their bed the wait seems well worth it.

In the meantime, I’ll get my fresh spears from one of our local farmers markets and make today’s exotic and massively flavorful salad as many times as I can before the season has passed.

See all salad recipes.


For the asparagus

Preheat the oven to 500 degrees.


Move the rack to the top of the oven. Spread the asparagus out on a baking dish. Brush with the olive oil and season with salt, to taste. Bake until the tips begin to brown, about 8-10 minutes depending on their size. The stalks should still be bright green. Remove from the pan and let cool to room temperature.

For the vinaigrette

In a small bowl, whisk all of the ingredients together until well blended. Set aside.

For the salad

Fill a large bowl with cold water and several ice cubes. In a pot, bring the water to a boil over high heat. When the water is boiling, add the salt and snow peas. Boil for 2 minutes. The snow peas will turn bright green. Drain and transfer to the cold water bath. When the snow peas are chilled through, drain and spread on paper towels. Set aside.


Peel the orange to its flesh and cut in half lengthwise. Remove the seeds, pith, and threads in the center, and slice each half crosswise into 1/8-inch-thick slices. Set aside.


Heat a small frying pan over medium-high heat. Add the sesame seeds and sauté until light golden, about 2-3 minutes, stirring or shaking the pan constantly. Transfer to a small bowl and set aside until ready to use.


Place the arugula leaves in the center of each plate. Tuck a few snow peas and orange slices between the leaves. Top with the roasted asparagus. Drizzle with the vinaigrette and sprinkle with the toasted sesame seeds. Serve immediately.


Calories per serving:

205 calories

Dietary restrictions:

Low Carb Vegan, Vegetarian, Paleo, Specific Carbs, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 65g 99%
  • Carbs 55g 18%
  • Saturated 9g 45%
  • Fiber 19g 76%
  • Sugars 29g
  • Monounsaturated 38g
  • Polyunsaturated 14g
  • Protein 19g 38%
  • Sodium 3,572mg 149%
  • Calcium 564mg 56%
  • Magnesium 214mg 54%
  • Potassium 1,779mg 51%
  • Iron 15mg 86%
  • Zinc 5mg 31%
  • Phosphorus 473mg 68%
  • Vitamin A 335µg 37%
  • Vitamin C 191mg 319%
  • Thiamin (B1) 1mg 70%
  • Riboflavin (B2) 1mg 53%
  • Niacin (B3) 7mg 34%
  • Vitamin B6 1mg 44%
  • Folic Acid (B9) 427µg 107%
  • Vitamin E 12mg 61%
  • Vitamin K 323µg 404%
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