Asparagus with Blood Oranges & Nicoise Olives

Serves 4-6
Brian Streeter
Pairs well with:
Sauvignon Blanc, Napa Valley

In Spring, asparagus and blood oranges arrive in full abundance. Chef Brian Streeter presents a simple, elegant, tasty and tangy springtime salad, Asparagus with Blood Oranges & Nicoise Olives. Share with our Cakebread Cellars Sauvignon Blanc.


2 bunches large asparagus
2 blood oranges
1 shallot, minced
1 T. red wine vinegar
1 tsp. dijon mustard
1/2 c. extra virgin olive oil
1/2 c. nicoise olives, pitted
1 radish, sliced thin
1/2 tsp. fresh thyme, picked
salt & pepper


Bring a large saucepan of salted water to a boil. Trim the ends off the asparagus and cook for approximately two minutes or until tender. Remove and place in a bowl of ice water to stop the cooking. Drain and refrigerate until ready to serve.

To make the vinaigrette, squeeze the juice from one of the oranges and combine with the red wine vinegar, shallots and mustard in a stainless steel bowl. Add the zest from the other orange and whisk in the olive oil.

Cut the top and bottom off of the remaining orange. Trim the white rind off and cut in half. Slice each half into thin slices. Toss the asparagus with the vinaigrette and arrange on cold plates. Top with the orange slices, olives, and radish. Sprinkle with the fresh thyme and serve.

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