I’m still in the mood for asparagus, without a doubt.  In fact, there is rarely a time when my palate and taste buds would turn down the delicate flavor of the bright green stalks.  I love them simply steamed, and perhaps adorned with the deliciousness of fine sea salt and bit of freshly ground pepper.

However, when dressed for a special occasion, the taste of these delightful spring shoots is absolutely divine.

As I planned this dish, I dreamt deeply about the sweet bliss of Sorrento Orange Olive Oil, fantastic Fig Balsamic, and fresh basil.  And blissful it was…


Orange Basil and Fig Summer Salad

1 lb. fresh asparagus, cleaned and cut into thirds
1 large navel orange, thinly sliced
1/4 c. Sorrento Orange Olive Oil
1/4 c. Fig Balsamic Vinegar
2 Tbs. fresh basil, finely minced
Sea salt and pepper


Steam the asparagus approximately 3 minutes.  Immediately transfer to an ice bath to stop the cooking process.  Allow to cool completely.
Gently toss with orange slices.
In a small jar, combine oil, vinegar, basil, and salt and pepper.  Stir or shake to thoroughly combine.
Toss, dress, and delight in the astounding flavor combination.

Garnish with extra basil if so desired.



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