Asparagus Hazelnut Salad with Pickled Orange Vinaigrette

it’s that time of year that asparagus is springing up all over! I love the simplicity of this recipe and the heart-healthy benefits that come along for free. I made this for some friends and they couldn’t eat it fast enough! Happy Eating!


preparation Time
20 mins

cook Time
0 mins


0 per serving


  • 2 pounds asparagus, trimmed and cut into 2 inch pieces
  • 1/2 red onion, sliced thinly on a mandoline
  • 1 cup toasted hazelnuts, chopped
  • 2 oranges, segmented and reserve leftover center
  • 1 teaspoons red chili flakes
  • 2 tablespoons extra virgin olive oil
  • sea salt and fresh cracked black pepper



In a small bowl add red onion, orange segments, chili flake, and oil. Squeeze the juice from the remaining parts of the orange and discard. In a small saucepan, heat 2 cups of water till boiling and add the asparagus for 1 minute. Immediately submerge the asparagus into ice water to stop the cooking process. Remove and dry on a paper towel. Toss into a medium size bowl and add the toasted hazelnuts. Add in the onion and orange mixture. Toss and season. Add more oil if needed. Serve

recipe by

Kari K.


Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.

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