Skip to main content
Image of purple asparagus salad

Purple Asparagus Salad

10 min.
Serves 4



½ orange, zested and juiced

1 tsp. Dijon mustard

1 Tbsp. extra virgin olive oil

2 Tbsp. Champagne vinegar

⅛ tsp. salt


1 bunch Farm Direct Supply purple asparagus, trimmed and cut into 2” pieces

2 Mandarin oranges, peeled and segmented

1 cup pecans, rough chopped and toasted

⅓ cup Ricotta Salata


Step 1.

To make the vinaigrette, whisk orange juice, mustard, olive oil, vinegar, and salt in a small bowl until well combined and emulsified. Taste and adjust as needed.

Step 2.

To make the salad, combine asparagus, Mandarin orange segments, and pecans in a bowl and toss with ½ of the vinaigrette to start. If ingredients appear dry, add more vinaigrette.  If everything is well coated, reserve remaining vinaigrette (it can be stored in the refrigerator for up to 1 week).

Step 3.

Freshly shave Ricotta Salata on top of salad, top with orange zest, and serve immediately.