This recipe is featured in our May/June 2015 Food + Entertaining article, Happy Mother’s Day from Peachy! Plus Fantastic Entertaining Ideas from the May/June Issue.
Asparagus SaladCourse: Salads
1 bunch asparagus
1 fennel bulb (reserve frond for decoration)
1 orange, peeled and cut into segments
1 tablespoon Dijon mustard
Juice of one orange
Zest of one orange
2 tablespoons white wine vinegar
Salt and pepper to taste
1/2 cup vegetable oil
1/4 cup olive oil
- Blanch asparagus and immediately place in ice water to stop cooking. Cut the fennel bulb in half, take out the root core and thinly slice (with mandolin if possible) using only the base section of the fennel. Pick some of the frond to use for garnish.
- To prepare vinaigrette:
- Place mustard and vinegar in a bowl. Add zest and citrus juice. Season with salt and pepper. Whisk together to combine. Slowly drizzle in vegetable oil, whisking to keep it emulsified, and finish with olive oil. Taste and adjust seasoning as desired. Add a teaspoon of water if necessary to thin.
- To assemble salad:
- Place asparagus on plate and arrange a few segments of the orange, fennel and fronds on top. Drizzle with vinaigrette.