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
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Ingredients
- White Wine Reduction
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1/4 cup
Pinot Gris (or other white wine of your choice)
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1/4 cup
white wine vinegar
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scant 1/4 cups
honey
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1 tablespoon
whole grain mustard
- Asparagus & Fennel Salad
-
1 bunch
green asparagus
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1 bunch
white asparagus
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2
fennel bulbs
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1 bunch
fresh tarragon
Directions
- White Wine Reduction
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In a small sauce pan, combine all ingredients over medium heat.
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Simmer until mixture is reduced to desired thickness. I like a slightly syrupy consistency.
- Asparagus & Fennel Salad
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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.
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Halve the fennel bulbs lengthwise and cut into thin slices. Reserve some of the leafy fronds for garnishing the finished salad.
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Blanch half of the fennel.
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In a large bowl, combine asparagus, fennel, and tarragon leaves.
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Dress with white wine reduction and garnish with a few fennel leaves.
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