Asparagus and Blood Orange Salad

Asparagus and Blood Orange Salad

Preparation time 10 mins (including cooking)

Serves 6

This simple salad is delicious with  barbequed or grilled meats or seafood.


2 bunch asparagus, look for Australian early spring cuts
2 blood oranges, skin and pith removed and segmented
2 tbspns goats curd, we suggest Udder Delights goats curd
1 tbspn chopped mint leaves
1 tbspn chopped parsley
3 tbspns olive oil


Preheat oven to 200C. hold one end of aspargus spear in each hand and bend until the spear snaps, this will naturally seperate the woody end of the asparagus. Discard bottoms of spears and place tops in a roasting pan with  olive oil and salt and pepper. Roast until asparagus is just tender and remove asparagus to a warm plate.
Top asparagus with segments of orange and top with goats curd and herbs.


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