Asparagus-spinach salad

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10 min


6 servings

* PLUS Cooking time: 3 minutes


  • 3 tbsp frozen undiluted orange juice concentrate
  • 1 bunch asparagus
  • 3 tbsp finely chopped shallots
  • 1 pinch salt and pepper
  • 1/4 cup olive oil
  • 2 hard-cooked eggs , peeled
  • 12 cups baby spinach
  • 1/4 cup finely chopped fresh dill


  • Place orange juice concentrate in a medium-size bowl and thaw. Meanwhile, partially fill a large frying pan with water and bring to a boil over high heat. Snap tough ends from asparagus and discard. Slip asparagus into pan. Boil until tender-crisp, 1 to 3 minutes. Drain well. Immediately plunge into a bowl of ice water. When cool, drain. Pat dry with paper towels.
  • Stir shallots, salt and pepper into juice concentrate, then whisk in oil. Dressing will be thick. Using small holes of a box grater, grate eggs into a small bowl. Or cut eggs in half and place in a sieve. Press them with the back of a large spoon through sieve into a small bowl. Place spinach in a large salad bowl. Slice asparagus into bite-size pieces. Add to spinach with dill. Drizzle with dressing and toss. Scatter grated eggs overtop.

Nutrition (per serving)

  • Calories
  • 157,
  • Protein
  • 6.9 g,
  • Carbohydrates
  • 10.2 g,
  • Fat
  • 11.2 g,
  • Fibre
  • 3.9 g,
  • Sodium
  • 116 mg.

Light, fresh and fast, this tangy spring salad with a citrus vinaigrette is gorgeous with a sprinkling of grated eggs.

Make Ahead

Prepare dressing and refrigerate up to 3 days. Bring to room temperature before using. Cook eggs and asparagus. Wrap separately and refrigerate overnight.