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The first time I tasted asparagus and fennel together was at a
plush restaurant in Portland Oregon.
It was a refreshing fresh vegetable combination taste
that was well received
before the main entree mixed with a very small amount of a tasty lemon vinaigrette.
It is easy to make, the vegetables are thinly sliced into long strips
and can be prepared in advance.
If you have a mandoline it makes your job easier especially
slicing the asparagus spears.
See more of my easy gourmet
Salad Recipe
ideas with photographs for fine dining dinner parties
Asparagus and Fennel Salad
recipe and photograph created by
www.finedinings.com
Serves 2
4 asparagus spears, trimmed
1 fennel bulb, trimmed
Use a mandoline or sharp knife to thinly slice vegetables into long
strips; place in a large bowl. Toss with a small amount of lemon
vinaigrette enough to moisten, place on chilled plates,
garnish
with fennel fronds and serve.
Lemon Vinaigrette Recipe
1 tablespoon extra-virgin olive oil
1/2 teaspoon fresh lemon juice
1 small garlic clove minced
Salt and pepper, to taste
In a small bowl mix oil, lemon juice, garlic, salt and pepper.
Wine recommendation: Sauvignon Blanc
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