Asparagus, Blackberry & Orange Salad



For the Raspberry Vinaigrette - Prepare First

  • ½ cup fruity extra virgin olive oil
  • ¼ cup raspberry vinegar
  • 1 tbsp honey
  • kosher salt & freshly ground black pepper to taste

For the Salad

  • 2 lbs asparagus, trimmed & peeled
  • 1 cup blackberries
  • 1 cup raspberries
  • 2 honey tangerines, peeled & sliced
  • 3 blood oranges, cut into segments
  • 6 slices of red onions


Make the Vinaigrette

  1. Add all of the raspberry vinaigrette ingredients and shake well. Season to taste
  2. Set aside and start to prepare the salad

Make the Salad

  1. Bring a pot of salted water to a boil. Drop in the asparagus and cook 5-7 minutes. Drain and run cold water over the asparagus until cool. Dry the asparagus and place in a large mixing bowl and add half of the vinaigrette to the asparagus. Season with salt and pepper and toss gently
  2. Place the asparagus onto a serving platter with all of the tips facing one way
  3. In the same mixing bowl add the remaining ingredients and vinaigrette and gently toss as to not break the berries. Gently place over the asparagus and serve

Recipe by Chef Marjorie Druker
Chef New England Soup Factory
May 2009