Active Time
N/A
Total Time
20 MIN
Yield
Serves : 6
© William Meppem

How to Make It

Step 1    

Using a mandoline set over a large bowl (or a sturdy vegetable peeler), shave the asparagus lengthwise. Shave the Pecorino Romano cheese into the bowl.

Step 2    

In a blender, combine the orange juice, chives, vinegar and orange zest and process until smooth. With the machine on, add the hazelnut and grapeseed oils in a thin stream and process until emulsified; season with salt and pepper. Add the dressing to the asparagus and let stand for about 5 minutes, until the asparagus is slightly wilted.

Step 3    

Using a sharp knife, peel the orange, removing all of the bitter white pith. Working over a small bowl, cut in between the membranes to release the sections. Add the orange sections to the asparagus. Mound the salad on a large platter, garnish with the hazelnuts and serve.

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