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Orange and lemon asparagus salad

Try this light dish warm in a pool of garlicky lemon vinaigrette, or else serve it cooled, smothered in this citrusy chive marinade.

Orange and lemon asparagus salad
Photo: Eddie Jim


  • 1/2 kg fresh asparagus, ends snapped off
  • 1 tsp sea salt
  • 3 tbsp extra virgin olive oil
  • 1 garlic clove, finely minced
  • 1 tbsp fresh ginger, finely grated
  • 1/4 cup shallots, finely diced
  • 1/2 cup fresh orange juice
  • 2 tbsp fresh lemon juice
  • 1 tbsp soy sauce
  • 1/2 cup spring onions, finely sliced
  • 2 tbsp coriander or mint, roughly chopped
  • 1/4 cup sesame seeds, toasted


Bring a large pot of water to a rolling boil. Add the salt and drop in the asparagus. Boil until the asparagus is bright green and crisp, around 2 to 4 minutes depending on the size. Drain.

To make the dressing, heat the olive oil in a small pan. Add the garlic, ginger and shallots and saute on a low heat for 3 to 5 minutes, or until the onion becomes fragrant.

Stir in the soy sauce, orange and lemon juice and reduce by a third on

a medium heat.

Remove the pan from the heat and add the spring onions, coriander and toasted sesame seeds.

Pour the sauce over the drained asparagus and toss.

Main ingredient:
Orange, Lemon
Side Dish


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