Best 2 Asparagus Fennel Salad Recipes

**Asparagus Fennel Salad: A Refreshing and Flavorful Springtime Treat**

Welcome to the world of flavors with our delectable Asparagus Fennel Salad! This vibrant salad combines the best of spring's bounty – crisp asparagus, aromatic fennel, juicy oranges, and a hint of peppery arugula. Dressed in a tangy citrus vinaigrette, this salad is a symphony of textures and tastes that will tantalize your palate.

Our recipe provides step-by-step instructions to guide you in creating this culinary delight. You'll discover how to select the freshest asparagus and fennel, slice them perfectly, and toss them together with the other ingredients. The citrus vinaigrette recipe is a perfect balance of acidity and sweetness, complementing the flavors of the salad beautifully.

If you're looking for a lighter version of this salad, we have a vegan vinaigrette option that uses balsamic vinegar and agave syrup instead of honey. And for those who love a bit of crunch, we've included a recipe for toasted walnuts that add a nutty flavor and texture to the dish.

Whether you're preparing this salad for a special occasion or simply seeking a healthy and flavorful meal, our Asparagus Fennel Salad is sure to impress. So gather your ingredients, grab your apron, and let's embark on a culinary journey that will leave your taste buds dancing!

Let's cook with our recipes!

SLOW-ROASTED HALIBUT WITH SHAVED ASPARAGUS AND FENNEL SALAD

Slow-Roasted Halibut with Shaved Asparagus and Fennel Salad image

Provided by Ivy Manning

Categories Broil High Fiber Dinner Halibut Asparagus Fennel Spring Breadcrumbs Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 16

Ingredients

Salad:
4 1/2 teaspoons fresh lemon juice
1 tablespoon Dijon mustard
3 tablespoons extra-virgin olive oil
2 tablespoons drained capers, chopped
3/4 pound asparagus spears (about 1 bunch), trimmed
1/2 cup thinly sliced fennel bulb (preferably shaved with V-slicer)
Fish:
Nonstick vegetable oil spray
2 1/2 cups fresh breadcrumbs made from crustless French bread
3 tablespoons finely grated Parmesan cheese
2 tablespoons finely chopped fresh Italian parsley
1 tablespoon finely chopped fresh thyme
2 teaspoons finely grated lemon peel
3 tablespoons butter, melted
6 6-ounce halibut fillets

Steps:

For salad:
Whisk lemon juice and mustard in small bowl. Gradually whisk in oil, then add capers. Season dressing to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.
Place 1 asparagus spear flat on work surface. Using vegetable peeler, shave asparagus into long thin strips. Place asparagus strips in medium bowl with shaved fennel. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
For fish:
Coat rimmed baking sheet with nonstick spray. Mix breadcrumbs, cheese, herbs, and lemon peel in another medium bowl. Sprinkle with salt and pepper. Drizzle melted butter over. Using fork, toss to incorporate evenly.
Place halibut fillets on prepared baking sheet, spacing apart. Sprinkle with salt and pepper. Divide breadcrumbs among fillets to cover top (about 1/3 cup each), pressing to adhere. DO AHEAD: Can be made 1 hour ahead. Cover and chill.
Preheat oven to 300°F. Bake halibut until opaque in center, about 20 minutes. Turn on broiler. Broil halibut just until breadcrumbs start to brown, about 1 minute.
Place 1 halibut fillet on each of 6 plates. Pour dressing over asparagus and fennel mixture; toss to coat. Season salad to taste with salt and pepper. Divide salad among plates and serve.

ASPARAGUS-FENNEL PASTA SALAD

Asparagus-Fennel Pasta Salad image

Asparagus delivers delightful spring flavor in this hearty side salad. Served warm, it includes a wonderful mix of fresh-tasting ingredients. -Linda Lacek, Winter Park, Florida

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 14 servings.

Number Of Ingredients 16

Ingredients

1 pound fresh asparagus, trimmed and cut into 3/4-inch pieces
2 medium onions, halved and thinly sliced
1 small fennel bulb, sliced
2 tablespoons olive oil
8 ounces uncooked penne pasta
4 medium tomatoes, seeded and diced
12 pitted Greek olives, sliced
1 cup minced fresh parsley
VINAIGRETTE:
1/4 cup olive oil
1/4 cup lemon juice
2 garlic cloves, minced
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) crumbled feta cheese

Steps:

Place asparagus, onions and fennel in a 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Bake at 400° for 20-25 minutes or until lightly browned and crisp-tender, stirring occasionally. , Meanwhile, cook pasta according to package directions. Drain and place in a large serving bowl. Add the tomatoes, olives, parsley and roasted vegetables. , In a small bowl, whisk the oil, lemon juice, garlic, mustard, salt and pepper. Drizzle over salad and toss to coat. Sprinkle with feta cheese.

Nutrition Facts : Calories 167 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 278mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

Tips:

Choose the freshest asparagus and fennel possible. Look for asparagus that is bright green and has tightly closed tips. Fennel should be firm and white with no brown spots.
To prepare the asparagus, snap off the woody ends and then peel the lower third of the stalks. Cut the asparagus into 2-inch pieces.
To prepare the fennel, trim the root end and any tough outer leaves. Cut the fennel into thin slices.
For the dressing, use a combination of olive oil, lemon juice, Dijon mustard, honey, and salt and pepper. You can also add a pinch of red pepper flakes for a little bit of spice.
To assemble the salad, simply combine the asparagus, fennel, and dressing in a bowl. Toss to coat.
Serve the salad immediately, or chill it for later.

Conclusion:

Asparagus and fennel salad is a light, refreshing, and flavorful dish that is perfect for spring and summer. It is also a great way to get your daily dose of fruits and vegetables. With its bright colors and crisp textures, this salad is sure to be a hit at your next party or gathering.