Ingredients
For the salad:
- 1 fennel bulb, cut in half and sliced thinly with a mandoline
- 500 g white asparagus tips or whole stalks (alternatively, blanched green asparagus)
- 1/4 cup pine nuts, lightly roasted (25 g)
- 1 tablespoon fresh chopped dill
For the vinaigrette:
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons white wine vinegar
- 2 tablespoons chopped fresh tarragon leaves
- 1 clove garlic, minced
- sea salt and freshly ground black pepper, to taste
Instructions
- Trim the woody ends off and gently peel the outermost layer of the asparagus stalk with a vegetable peeler (Note: if using green asparagus, it does not have to be peeled).
- In a pot large enough to hold the asparagus, pour in enough water to come up just to the bottom of the steamer basket or metal colander. Bring to a boil, and place the asparagus in the pot (on top of the colander). Reduce the heat to a simmer and cover. Steam the asparagus for 5-8 minutes, until crisp-tender or until they are soft enough for your taste. Note: thinner white asparagus will take about 5 minutes, whereas thicker stalks will take longer.
- Remove from the water and cool them in an ice water bath. Remove from the cold water and drain well.
- Whisk together the oil, vinegar, tarragon leaves, and garlic. Season with salt and pepper and combine thoroughly.
- In a serving bowl, toss the shaved fennel and asparagus with the dressing until coated.
- Garnish with the chopped dill and roasted pine nuts before serving. Enjoy!