Spring Grilled Asparagus Salad ~ Blood Orange Buttermilk Dressing
Mar 22, 2018, Updated Oct 06, 2022
The perfect Restaurant Quality Spring Salad! Choose fat asparagus and cook indoors in a grill pan – or outdoors in warmer weather.
Mache Lettuce, Radicchio, Purple Spring Onions, Toasted Almonds, Fresh Mango Cubes, Blood Orange Slices and Grilled Fat Asparagus Spears all come together for a memorable, Restaurant-Syle Salad at Home.
Enjoy the flavors of Spring!
Karen
Spring Grilled Asparagus Salad ~ Blood Orange Buttermilk Dressing
The perfect Restaurant Quality Spring Salad! Choose fat asparagus and cook indoors in a grill pan – or outdoors in warmer weather. The Blood Orange Buttermilk Dressing adds the perfect balance to the salad.
Equipment
- 1 cast iron grill pan
Ingredients
- 12 jumbo fresh asparagus
- 2 teaspoons neutral oil*
- 1 pinch salt & pepper
- 2 cups mache lettuce, (usually comes packed cleaned)
- 1 cup radicchio, Fiero variety, cleaned, cut into thin strips (or your favorite radicchio)
- 3 tablespoons purple spring scallions , thinly sliced, or regular scallions
- 4 tablespoons maple toasted slivered almonds, (see recipe below)
- 1/4 cup manchengo cheese, room temperature, shaved thinly
- 4 tablespoons fresh mango, cut into a small 1/3" dice
- 1 recipe Blood Orange Buttermilk Dressing, (see recipe)
Instructions
- Make the Blood Orange Buttermilk Dressing and refrigerate. (See recipe) Make the Maple Toasted Slivered Almonds in a Skillet. (Recipe below)
Grill Asparagus:
- Trim white, wood ends from the spears. Gently peel bottom half of the spears.Wash them well, dirt can be trapped in their heads, and dry.Toss them with oil, salt & pepper.
- Heat a cast iron grill pan until very hot. Add the asparagus spears so they lie across the ridges. Top with a heavy pan to cover – I use a cast iron pan. Keep the heat high, remove the top pan after 4 minutes – if nice grill marks are underneath, turn them over using tongs.Place the pan back on top, grill for another 3 minutes until evenly grilled, crisp-tender and still bright green. Remove to a plate to cool.
Make the Salad:
- On 4 individual plates (can also add to one large bowl) add a portion of mache and radicchio. Slice the asparagus in half on an angle – top the lettuces. Sprinkle with a portion of scallions, almonds, cheese and mango.
To Serve:
- Drizzle with Blood Orange Buttermilk Dressing
Maple Toasted Slivered Almonds in a Skillet:
- Ingredients: ½ cup slivered almonds, 1 tablespoon pure maple syrup, 1 pinch sea salt, 1 pinch cayenne pepper
- Heat a 8 inch skillet over moderate heat for 1 minute. Add all ingredients, stir up. Will start to sizzle as soon as ingredients go into pan. Stir – nuts will toast. Cook, stirring until just lightly, but evenly golden. Not too much heat – nuts can burn easily.Immediately add them to a sheet of parchment paper on you work surface. Stir up any lumps. Will harden when cools.
Nutrition
Calories: 143kcalCarbohydrates: 8gProtein: 7gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 7mgSodium: 73mgPotassium: 363mgFiber: 2gSugar: 4gVitamin A: 2703IUVitamin C: 20mgCalcium: 72mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @azestforlife or tag #azestforlife!
