Whisk together orange juice, olive oil, vinegar and zest in a small bowl, season with salt and pepper and set aside.
Bring a medium pot of water to boil and prepare an ice bath. Boil asparagus until just tender, about 2 to 3 minutes, drain and place in ice bath right away. Once asparagus is cooled, drain and place on a clean kitchen towel and pat dry.
Place asparagus on plates, top with orange segments, drizzle with vinaigrette, sprinkle with sunflower seeds and serve.
By Deeli from Richland, WA
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A tasty make ahead pasta salad. Cook pasta al dente as directed on package and add asparagus for last 3 minutes of cooking and then drain.
This dish tastes yummy both room temperature and cold. I also sometimes use the last eight ingredients of this recipe for mixed green salads sprinkled with the lemon zest and capers because it tastes yummy too
This salad tastes great switching the Parmesan cheese with crumbled feta too!
Wash and peel the asparagus. Cut spears diagonally in 1 1/2 inch lengths. Cook asparagus pieces in boiling water for 1 minute. Drain and rinse under cold water.
Snap off and discard the tough ends of asparagus. Snap each spear into three or four pieces. Bring a medium pot of water to boil (salted if desired).
Heat the soup and cold water to boiling. Remove from heat and add remaining ingredients. Place in 9x9 inch pan and refrigerate.
Heat soup and water. Add jello. Add cheese while hot. Mix and cool.
Use peanut butter and soy sauce as a basis for the dressing on this fresh asparagus salad. This page contains an asparagus salad with peanut dressing recipe.