Ingredients

Asparagus

• 1 1/2 pounds asparagus, thinner stems if available

• 2 teaspoons lemon olive oil

• 1/2 teaspoon salt

Vinaigrette

• 1 Tablespoon Dijon mustard

• 1/4 cup calamansi orange vinegar (see Chef’s Note)

• 1/4 cup grapeseed or other neutral oil

• 1 teaspoon thyme leaves

Salad

• 2 cups arugula (see Chef’s Note)

• 2 cups baby spinach

• 1/3 cup crumbled goat cheese or feta

• 4 radishes, thinly sliced

• 2 sweet piquante (Peppadew) peppers, thinly sliced

• 3 Tablespoons roasted and salted pepitas

Chef’s Notes

• Calamansi oranges are native to Southeast Asia and have a sweet-tangy flavor reminiscent of mandarin and lime. As a substitute, combine 2 Tablespoons fresh orange juice, 1 Tablespoon lime juice, and 1 Tablespoon champagne vinegar for this recipe.

• A mix of arugula and spinach adds a nice peppery balance, but any mixed greens will work well in this salad.

Instructions

Heat the Wolf Convection Steam Oven on Steam Mode at 210 degrees.

Trim the asparagus to remove the woody bottoms, cutting about three inches from the base of the stems and reserving for another use. Starting at the tip end, slice the asparagus on the bias into 1 1/2-inch pieces and place in a small bowl. Add the oil and salt, then stir to coat evenly.

Arrange the asparagus in a single layer on a perforated pan and steam blanch for 3 minutes. Transfer to a bowl and let cool.
Combine all of the vinaigrette ingredients in a small bowl or mason jar and stir until fully blended. Place the greens in a large bowl and lightly dress with the vinaigrette. Lightly dress the asparagus as well.

Arrange the greens on a serving platter, then top with the asparagus, cheese, radishes, peppers, and pepitas.