Asparagus and Orange Salad

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 16 thin asparagus spears, trimmed
  • 45 g ( oz/ cups)


  1. Snap off the woody ends of the asparagus, then cook in a frying pan filled with simmering water until just tender (see opposite). Rinse under cold water, then combine with the watercress, red onion and orange segments in a serving dish.
  2. To make the dressing, combine the orange juice, zest, sugar, vinegar and poppy seeds in a bowl. Whisk in the