Asparagus Salad in Orange Vinaigrette with Toasted Pecans, Whipped Goat Cheese, and Orange Zest

Orange Vinaigrette
4 tbsp fresh orange juice
2 tsp fresh lemon juice
1 tsp grated orange zest
1 tsp Dijon mustard
1/2 tsp kosher salt
2 tbsp finely chopped shallots
4 tbsp canola or vegetable oil

Salad
11/2 pds slim (about ½ inch diameter) asparagus, tough bases snapped off and discarded and ends trimmed
Kosher salt
4 oz creamy goat cheese (such as Chavrie ) at room temperature
3 to 4 tbsp milk or more if needed
Sea salt such as fleur de sel
2 tsp orange zest
4 tbsp coarsely chopped toasted pecans (See cooking tip.)
2 tsp chopped chives
4 thin orange slices, halved for garnish

1.For the vinaigrette, in a medium nonreactive bowl, whisk the orange and lemon juices, orange zest, mustard, and salt together. Stir in the shallots and then whisk in the oil. (Vinaigrette can be prepared a day ahead; cover and refrigerate. Bring to room temperature and whisk well before using.)

2.Fill a large saucepan two thirds full with water and set over medium high heat. Bring to a boil and then add the asparagus and one teaspoon of salt. Cook until the asparagus are just tender when pierced with a sharp knife, about 3 minutes. Watch carefully so you don’t overcook them. Drain the asparagus in a colander and refresh under cold running water to cool. (Asparagus can be prepared 5 hours ahead. Pat dry with paper towels and then wrap in plastic wrap and refrigerate. Bring to room temperature 30 minutes before using.)

3 In a medium mixing bowl add the goat cheese and gradually whisk in the milk until mixture is smooth and resembles whipped cream. If the cheese is creamy you’ll need 3 to 4 tablespoons of milk, more if cheese is less creamy. (Cheese can be whipped an hour ahead; leave at cool room temperature.)

4.To assemble salads, have ready four salad plates. In the center of each, use a small rubber spatula or the back of a teaspoon to spread a tablespoon of the whipped goat cheese into a smear about 6 inches long and an inch high. Drizzle the cheese smears on each plate with a little of the orange vinaigrette. Then divide the cooked asparagus evenly and place a bundle of each atop the cheese. Season spears with sea salt and drizzle generously with the orange vinaigrette. Sprinkle asparagus with orange zest and pecans and garnish each serving with a generous scoop of some of the remaining whipped goat cheese. (You may have some vinaigrette and some whipped goat cheese left over  Save for another use.) Sprinkle salads with chives and garnish each serving with 2 orange slices.

Serves 4

Cooking tip:  To toast pecans spread pecan halves on a rimmed baking sheet and place in a preheated 350° F oven until lightly browned, 5 to 6 minutes. Watch carefully so nuts do not burn. Remove and cool.

Copyright Betty Rosbottom 2026