Easter

Shaved Asparagus & Fennel Salad with White Wine Reduction

by:
May  4, 2015
0
0 Ratings
  • Serves 4-6
Author Notes

Simple but elegant. That's what I was after when I invited my bosses over for dinner. They are serious foodies and I wanted to impress. Rather than create something fussy, I let clean flavors and fresh ingredients make me look good. (It worked too, they enjoyed it and even asked for the recipe!) —Stephanie

What You'll Need
Ingredients
  • White Wine Reduction
  • 1/4 cup Pinot Gris (or other white wine of your choice)
  • 1/4 cup white wine vinegar
  • scant 1/4 cups honey
  • 1 tablespoon whole grain mustard
  • Asparagus & Fennel Salad
  • 1 bunch green asparagus
  • 1 bunch white asparagus
  • 2 fennel bulbs
  • 1 bunch fresh tarragon
Directions
  1. White Wine Reduction
  2. In a small sauce pan, combine all ingredients over medium heat.
  3. Simmer until mixture is reduced to desired thickness. I like a slightly syrupy consistency.
  1. Asparagus & Fennel Salad
  2. Using a vegetable peeler, shave both the green and white asparagus. Set shaved asparagus ribbons in a bowl of ice water as you work, this will cause them to curl slightly.
  3. Halve the fennel bulbs lengthwise and cut into thin slices. Reserve some of the leafy fronds for garnishing the finished salad.
  4. Blanch half of the fennel.
  5. In a large bowl, combine asparagus, fennel, and tarragon leaves.
  6. Dress with white wine reduction and garnish with a few fennel leaves.
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