Asparagus with Black Olives and Orange Dressing

Carrie M.
I have had this recipe a long time and love it as a summer side dish. It seems like an odd combo-orange and olive? But it's very good, easy and different.
Course Side Dish


  • 1 ½ lbs. medium asparagus ends trimmed
  • 2 tbsp Extra virgin olive oil
  • 2 tbsp orange juice
  • 1 tbsp white wine vinegar
  • ½ tbsp lemon juice
  • ½ tsp sugar
  • salt and pepper
  • 2 tbsp chopped black kalamata olives


  • Bring stockpot filled with salted water to a boil over high heat. Fill large bowl with ice water and set aside.
  • Add asparagus to boiling water and cook until crisp-tender, about 5 minutes. Drain and immediately refresh in cold water for 5 minutes. Drain and set aside.
  • In a small bowl, whisk together all other ingredients (except olives). Arrange asparagus in a serving bowl. Drizzle with dressing. Sprinkle olives over top and serve at room temperature or chilled.

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