With beautiful spring asparagus and fresh peas, this salad incorporates orange and gorgonzola cheese for a delicious flavor combination. Try it with your favorite white wine vinaigrette.
Prep Time: 15 minutes
Cook Time: 0 minutes
Yield: 6 Servings
- 1lb fresh asparagus, tough ends trimmed
- ¼ tsp table salt
- 1 head red-leaf lettuce, leaves torn, washed, and dried ~ 6 cups
- 3/4 cup fresh baby peas
- 3/4 cup thin sliced red onion
- 2 large navel oranges, segmented and segments halved, membrane reserved
- ¼ cup crumbled gorgonzola cheese
Spray asparagus with cooking spray and sprinkle with ¼ tsp table salt. Grill asparagus on an outdoor grill or using a grill pan on high for 5-6 minutes or until lightly charred and softened. Allow to cool to room temperature and cross-slice into 1” pieces.
Either toss all ingredients together to serve (squeezing juice from orange membrane on top) or plate each salad individually with 1 cup of lettuce, a heaping ¼ cup of asparagus sections, 1/8 cup baby peas, 1/8 cup onion, and 6 orange pieces. Squeeze orange membrane over each and garnish each plate with 2 tsp gorgonzola cheese. Drizzle plate with 1 tsp vinaigrette.
If you can’t find fresh baby peas, feel free to substitute defrosted (uncooked) frozen baby peas.