Herby Asparagus and Citrus Salad
By Flamingo
Published on 31 March 2026
Bring a burst of sunshine to your table with this vibrant, zesty salad by Flamingo. Sweet naval oranges and tangy red grapefruit perfectly offset the charred, earthy notes of fresh British asparagus. Finished with salty Greek feta and a drizzle of rich balsamic glaze, it’s a sophisticated yet simple dish that’s ideal for alfresco dining or as a refreshing side for your next weekend roast.Time and servings
20 minsTotal time
5Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 1 tbsp olive oil
- 500g Fine Asparagus or Asparagus Spears
- 1 red grapefruit, segmented
- 2 naval oranges, 1 zested and juiced, 1 segmented
- 1 tsp runny honey
- 30g mint, finely chopped
- 250g pomegranate seeds
- 100g Greek feta, crumbled
- 3 tbsp balsamic glaze
Method
Step 1
Heat a griddle or frying pan over a high heat with the olive oil. Toss the asparagus with a pinch of salt then add to the hot pan and fry until charred and soft through. Set aside and leave to cool.Step 2
To make the dressing, pour the orange juice, extra-virgin olive oil and honey into a dish, season well then whisk until combined.Step 3
Toss the asparagus, citrus segments and mint together with the dressing then transfer to a serving platter.Step 4
Top with the feta, pomegranate seeds and a drizzle of balsamic glaze to serve.