Photo of Grilled asparagus salad by WW

Grilled asparagus salad

Total Time
21 min
15 min
6 min
A fabulous combination of fresh asparagus and peas, tossed with orange segments and crumbled gorgonzola.You can use either gorgonzola or feta cheese for this recipe. Gorgonzola is a blue-veined cheese with a crumbly texture and a nutty aroma. It is mainly produced in northern Italy. Feta cheese is a highly popular Greek cheese that's a mix of goat cheese and sheep's cheese. It has a salty, tangy taste to it. Either will work well in this dish, but if you want a milder cheese, Feta will be the best choice. Serve as a side dish to steak.


Uncooked asparagus

1 pound(s), tough ends trimmed

Cooking spray

2 spray(s)

Table salt

¼ tsp


1 head(s), medium, red leaf, torn (about 6 cups)

Uncooked green peas

¾ cup(s)

Uncooked red onion(s)

1 small, thinly sliced


2 large, navel, segmented, membranes reserved*

Crumbled feta cheese

cup(s), or gorgonzola cheese

Low-fat vinaigrette salad dressing

2 Tbsp


  1. Preheat grill (or grill pan) to high.
  2. Coat asparagus with cooking spray; sprinkle with salt. Grill asparagus until lightly charred and softened, turning once, about 5 to 6 minutes. Allow to cool to room temperature; slice into 1-inch pieces and place in a serving bowl.
  3. Add remaining ingredients to asparagus and squeeze orange membranes over top; toss to coat. Yields about 1 heaping cup per serving.