Asparagus and blood orange salad

by Ed Halmagyi


  • 2 bunches asparagus, trimmed and peeled
  • 2 cups mesclun salad mix
  • ½ red onion, shaved
  • ½ bunch radishes, shaved
  • 4 blood oranges, segmented
  • ¼ bunch dill, chopped
  • 2 Tbsp extra virgin olive oil
  • salt flakes and freshly-milled black pepper


1 Steam the asparagus until just tender, then refresh in iced water. Halve lengthways. Toss the asparagus, lettuce, onion, radishes and half the blood oranges in a bowl. Arrange on a platter, then top with the remaining segments, dill and olive oil. Season with salt and pepper, then serve.