White Asparagus with Oranges and Olives

This white asparagus-orange salad was created by Jose Andres: “For me, the farmer’s market has become a Sunday ritual. Just as they do in Spain today, the smaller organic farmers are introducing the city crowd to new fruits and vegetables. I find inspiration for wonderful tapas dishes every week.”–Linda Long

White Asparagus with Oranges and Olives Recipe

  • Quick Glance
  • 15 M
  • 30 M
  • Serves 1


  • For the black olive oil
  • 1 cup black olives
  • 1 1/2 cups extra virgin olive oil, divided
  • For the white asparagus
  • 4 fresh white asparagus spears
  • 4 orange segments
  • 2 black olives, cut in half
  • 1 tablespoon Black Olive Oil
  • 2 tablespoons Sherry Dressing
  • For the sherry dressing
  • 1/4 cup sherry vinegar
  • 3/4 cup extra virgin olive oil
  • Salt, to taste
  • Garnish
  • Salt
  • Micro greens


  • Make the black olive oil
  • 1. In a blender, purée the olives and 1/2 cup oil. In a bowl, mix the remaining oil and black olive purée. (see Note)
  • Prepare the white asparagus and oranges
  • 2. Gently peel the stem of the asparagus and set aside. Bring salted water to a boil. Drop in the asparagus and cook for 3 minutes. Remove and shock in an ice water bath to stop the cooking process; cool. Peel an orange, removing all the white pith; remove segments by cutting on each side of the white membrane just to the center of the orange.
  • Make the sherry dressing
  • 3. In a small bowl, whisk together all the dressing ingredients.
  • 4. To plate, carefully toss the white asparagus, oranges, sherry dressing, and salt. Remove the asparagus and cut in half. Place on a small plate in log cabin style. Place orange segments and black olives around the asparagus. Drizzle black olive oil around the plate and garnish with micro greens.


  • This recipe makes more dressing than is needed for this recipe. Keep on hand for use with many dishes, or reduce the recipe while keeping the same proportions. Keep refrigerated.
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