Asparagus Salad Recipe

Trim and blanch asparagus

Trim woody ends from the asparagus (about 1–1.5 inches). Bring a large pot of salted water to a boil. Add asparagus and blanch 2–3 minutes until bright green and tender-crisp (thicker spears may need 3–4 minutes). Immediately transfer asparagus to an ice bath to stop cooking. Once cool, drain and pat dry. Cut spears on a bias into 2–3 inch pieces or leave whole if thin.

Prepare cara cara orange

Using a sharp knife, cut away peel and pith. Segment the orange over a bowl to catch juice: cut between membranes to release individual segments (supreme). Reserve any collected juice for the dressing.

Prepare peppers and olives

If using jarred piquillo peppers, drain and pat dry, then slice into 1/2-inch strips. Pit and halve large olives if needed, or leave small olives whole.

Crumble cheese

Crumble or tear the Sleeping Beauty cheese into bite-size pieces. If using a soft log-style cheese, tear into irregular chunks for texture contrast.

Make lemon oil

Combine 1 cup extra-virgin olive oil with 1 tablespoon fresh lemon zest in a small jar. Let sit at room temperature for at least 10 minutes to infuse. (For a more pronounced lemon oil, gently warm the oil and zest in a small saucepan over the lowest heat for 2–3 minutes, then cool; do not boil.)

Whisk vinaigrette

In a small bowl, whisk together 1 tablespoon fresh lemon juice, 1 teaspoon white wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon sea salt (adjust to taste), and 1/2 teaspoon freshly ground black pepper. Slowly whisk in 3 tablespoons of the prepared lemon oil until emulsified. Taste and adjust seasoning. Reserve remaining lemon oil for finishing drizzle.

Assemble salad

In a large bowl or on a platter, arrange the blanched asparagus, cara cara orange segments, sliced piquillo peppers, and olives. Scatter crumbled Sleeping Beauty cheese over the top. Add microgreens or baby arugula if using.

Dress and finish

Drizzle the vinaigrette evenly over the salad and gently toss or arrange so ingredients remain visible. Finish with a light drizzle of the reserved lemon oil for shine and bright lemon aroma, sprinkle toasted sliced almonds, and taste for final salt and pepper adjustments.