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Grilled Asparagus Salad

Grilled Asparagus Salad
Recipe Date:
May 7, 2020
Serving Size:
Cook Time:
Imperial (US)
  • 2 lbs Fresh Asparagus, Blanched until Al Dente
  • 2 Oranges Peeled, Halved lengthwise, sliced into half-moons
  • 1/4 lb Feta Cheese, Crumbled
  • 3/4 cup Hazelnuts, Toasted & Chopped
  • Grapefruit-Lime Vinaigrette
  • 1 cup Grapefruit Juice, Freshly squeezed
  • 1/2 cup Lime Juice, Freshly squeezed
  • 2 Shallots, Peeled and rough-chopped
  • 1/4 cup Honey
  • 2 tbsps Dijon Mustard
  • 2 tbsps Water
  • 1 1/4 cups Extra Virgin Olive Oil
  • 1 1/4 Vegetable Oil
  • 1/4 cup Fresh Mint, Minced
  • 1/4 cup Fresh Chives Minced

Grilled Asparagus:

1.Preheat gas or charcoal grill over high heat; scrape grill and wipe clean with a paper towel soaked in oil.

2. Brush the asparagus lightly with oil, then grill, turning frequently, until slightly charred and tender. Remove from grill and cool to room temperature, then slice diagonally into 1 inch pieces.

3. In a bowl, toss the asparagus gently with all other ingredients, then taste for seasoning and adjust as needed with more vinaigrette, salt, or pepper. If desired, serve over Spring Mix or torn Romaine Lettuce.


Grapefruit-Lime Vinaigrette:

1. Add the first 6  ingredients to a blender or food processor; puree until fully incorporated.

2 .While blender is on, slowly pour in the oils until fully combined.

3. Turn off blender and stir in minced herbs and salt & pepper to taste.

4. Taste for seasonings and adjust as needed; refrigerate in a non-reactive container until needed.