Asparagus, Orange and Red Onion Salad

Asparagus teams up well with citrus flavours, usually lemon. Here the orange slices and orange dressing provide a sweeter citrus backdrop. The red onion provides a punch of flavour, the feta provides little pockets of salty creaminess and the lettuce and cucumber refresh the palate.

			  Asparagus, Orange and Red Onion Salad

Serves: 4-6

Cooking time: 1-2 minutes


  • 2 bunches asparagus, woody ends removed
  • 1-2 oranges
  • 1 Lebanese cucumber, sliced
  • 1/2 red onion, finely sliced
  • 4 large handfuls mixed lettuce leaves including butter lettuce or baby Cos
  • 100g feta cheese, sliced or broken into pieces
Orange and Olive Oil Dressing:
  • 3 tablespoons olive oil
  • 2 tablespoons orange juice
  • 1 teaspoon honey
  • 1 tablespoon apple cider vinegar
  • Pinch of salt flakes and pepper to taste


  1. Cut asparagus spears in half. Blanch, steam or microwave until tender crisp, 1-2 minutes.
  2. Remove skin, pith and pips from the oranges and cut into thin slices.
  3. To prepare the Orange and Olive Oil Dressing, combine all the ingredients in a screw topped jar.
  4. Arrange lettuce leaves on a serving platter or individual serving plates. Top with asparagus, orange, cucumber and red onion.
  5. Just before serving, shake the Orange Dressing well and drizzle over salad. Dot with feta and serve at once.


  • For this recipe to be gluten-free, avoid using stocks, sauces and condiments containing wheat. Take care to check ingredient labels on all products you use.

Recipe provided by the Australian Asparagus Council.

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