Photo: Colin Clark; Styling: Lindsey Lower  
Hands-on Time
25 Mins
Total Time
25 Mins
Yield
Serves 6

Blanching the citrus rind mellows its flavor and tames bitterness.

How to Make It

Step 1

Combine first 4 ingredients in a large bowl; toss to coat. Heat a large cast-iron skillet over medium-high heat. Add one-third of asparagus mixture; cook 4 minutes or until lightly charred and crisp-tender, stirring occasionally. Remove from pan; set aside. Repeat procedure twice with the remaining asparagus mixture.

Step 2

Place 1 cup water in a microwave-safe measuring cup. Microwave at HIGH 2 minutes or until water just boils. Add orange rind; let stand 20 seconds. Drain, reserving rind. Repeat procedure with lemon rind.

Step 3

Combine orange rind, orange juice, and sugar in a small saucepan. Bring to a boil. Reduce heat to medium-low; cook until juice mixture measures about 3 tablespoons (about 5 minutes). Combine wine, lemon juice, mustard, 1/4 teaspoon pepper, and 1/8 teaspoon salt in a medium bowl; stir with a whisk. Gradually add 5 teaspoons oil, stirring constantly with a whisk. Stir in orange juice mixture.

Step 4

Place 1/3 cup greens on each of 6 plates. Divide asparagus evenly among salads. Top evenly with cheese, pecans, and tarragon. Stir lemon rind and parsley into orange juice mixture; drizzle dressing over salads.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Restaurant Eugene, Atlanta, GA

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Ratings & Reviews

Delicious and interesting

patt09
April 08, 2015
My first time playing around with a cast-iron skillet.  It made the asparagus really yummy (grilled would be good too) but the stand out was the dressing.  I didn't find the prep too long.  I used another poster's suggestion to put the lemon and orange peel in a bowl and cover with boiling water for a few minutes, then drained.  I used the sauce pan to toast the pecans then once that was done, made the orange reduction.  Made the dressing while the asparagus cooked.  Very elegant.  Could be great at a dinner party and you could easily make everything ahead, cook the asparagus, dress the salad then serve.  Will make again.

patt09's Review

falljunelaker
May 29, 2014
First, this recipe was way too time consuming to make again. If the overall taste had been outstanding I would have considered trying to streamline the preparation, but it wasn't. Needed much more seasoning, and more pecans and something else to make it pop! My husband said I made several other salads that were much better (plus they didn't take this amount of time to make). I will try to make a citrus vinaigrette using lemon oil and orange flavored vinegar.

beanmom's Review

bookfiend
May 04, 2014
N/A

klwozniak's Review

daneanp
April 24, 2014
Fantastic salad! We served it for Easter brunch, and it was a hit! The only drawback was that it was time-consuming to make the dressing, but I ended up making it the night before and refrigerating it, and then it was easy to assemble everything for brunch. Highly recommend this one!

bookfiend's Review

klwozniak
April 19, 2014
N/A

beachcottage46's Review

beanmom
April 16, 2014
This recipe looked time-consuming, but because I had everything in the house, and had some short-cutters, it came together pretty fast. I used pencil asparagus, which needs no trimming and cooks quickly. I used a zester to cut little ribbons of orange and lemon rind, and I just poured boiling water over them for a couple of minutes and drained them. Everything else I assembled while the lamb and potatoes were roasting.. The dressing and the goat cheese make the dish, and you could probably do without the tarragon if you have another herb (chervil, cilantro, even parsley or no herb would do). The contrast of the crunchy asparagus and nuts, creamy goat cheese, and salad greens made every bite delicious. A great salad to greet spring.

falljunelaker's Review

beachcottage46
April 13, 2014
It is hard to know what to rate this. It was quite good so a 4 or 5 on taste & it looked lovely. However, it was very time consuming to make. More so than we would be willing to do again, so for us it is a 1. Not every recipe has to be super fast but for us, this one took too much time for what it was.