Orange and Asparagus Salad

This colorful and juicy salad will be a hit all summer long! It also works well as a complement to Milanese Spaghetti.


  • Salt and pepper
  • 1 large shallot, finely chopped
  • 1 teaspoon sugar
  • About 1 tablespoon thyme, finely chopped
  • 3 tablespoons red wine vinegar
  • Juice of 1 lemon
  • 1/3 cup extra virgin olive oil (EVOO)
  • 1 bundle thin asparagus
  • 4 organic seedless oranges, peeled and sliced into discs with a serrated knife
  • 1 cup flat leaf parsley leaves


Bring 2 inches of water to a low, rolling boil; salt the water.

Meanwhile, add the chopped shallot to a small pot with salt, pepper, sugar, thyme, vinegar and the lemon juice. Heat just to melt the sugar and infuse the vinegar; add to a small bowl and whisk in the EVOO.

Cook the asparagus in boiling water for 2-3 minutes; drain.

Arrange the oranges on plate with the parsley. Chop the asparagus into 2-inch pieces and scatter over the oranges. Dress the salad and serve.

This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to

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Rachael Ray