Asparagus Orange Salad

Can you tell I’m getting ready for warm Spring/Summer weather so we can sit on the deck and enjoy eating outside… bet and here is a salad that bodes well.

  • 1 bunch of asparagus, trimmed of woody ends
  •  5 tbsp. olive oil
  •  1 orange bell pepper, seeded and finely diced
  •  1/2 cup red onion, finely chopped (if you insist)
  •  pinch of salt and pepper
  •  2 tsp. sugar
  •  2 tbsp. balsamic vinegar
  •  2 large oranges, peeled and segmented, reserving the juice
  •  8 slices proscuitto
  •  4 thick slices focaccio bread
  •  1 garlic clove, halved
  •  4 bundles of Burrata cheese, quartered (the best you will EVER eat)

Preheat oven to 400 degrees

Steam the asparagus in an asparagus pot for about 4 minutes and cool down in cold water. Drain and set aside.

In a skillet with 2 tbsp olive oil, cook the pepper and onion for about 10 minutes until soft and just beginning to brown. Add the sugar and cook for 30 seconds longer. Add the vinegar and reserved orange juice. Remove from the heat, season with salt and pepper and stir to mix. Set aside.

Line two cookie sheets with parchment paper and place the proscuitto slices on them. Bake for 7 minutes until crisp and some of the fat has rendered off. Carefully transfer to paper towels.

Rub the focaccio bread with the garlic cloves, drizzle with olive oil and place in the skillet on medium heat. Toast until golden, 2 minutes per side.

Divide the asparagus and orange segments on 4 plates, top with the cheese, drizzle some vinaigtette over, place a couple of proscuitto on the side of the salad and add a slice of bread. Voila!


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