Roasted Asparagus Salad

Staff Writer
Roasted Asparagus Salad
Roasted Asparagus Salad with Ginger-Citrus Vinaigrette
Viviane Bauquet Farre

Roasted Asparagus Salad with Ginger-Citrus Vinaigrette

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.

4
Servings
203
Calories Per Serving
Deliver Ingredients

Ingredients

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

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

Directions

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.

Roasted Asparagus Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Roasted Asparagus Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.

Nutritional Facts

Total Fat
16g
25%
Sugar
7g
N/A
Saturated Fat
2g
11%
Protein
5g
10%
Carbs
13g
4%
Vitamin A
87µg
10%
Vitamin B6
0.2mg
11.3%
Vitamin C
47mg
78%
Vitamin E
3mg
15%
Vitamin K
83µg
100%
Calcium
140mg
14%
Fiber
5g
19%
Folate (food)
107µg
N/A
Folate equivalent (total)
107µg
27%
Iron
4mg
22%
Magnesium
55mg
14%
Monounsaturated
10g
N/A
Niacin (B3)
2mg
8%
Phosphorus
120mg
17%
Polyunsaturated
4g
N/A
Potassium
445mg
13%
Riboflavin (B2)
0.2mg
13.4%
Sodium
1064mg
44%
Thiamin (B1)
0.3mg
18%
Zinc
1mg
8%