Recipes

Asparagus, Fennel and Herb

Serves 6

3/4 lb. (375 g)  asparagus   
1     small fennel bulb, core removed and thinly sliced   
3     green onions, finely sliced
1/4     small English cucumber,cut in half and sliced   
2 tbsp. (25 ml)   chervil leaves   
1 tbsp. (15 ml)   chopped chives    
1 tbsp. (15 ml)   finely chopped flat leaf parsley
6 c. (1.5L)  mixed salad greens, washed and spun dry
    edible flowers for garnish (optional)
    lemon zest for garnish

1. Trim the tough ends off the asparagus and discard.
2. With a vegetable peeler, peel the bottom half of the asparagus.
3. Blanch the asparagus in a large pot of water for 2 minutes. Plunge into ice water. Drain and pat dry.
4. Cut the asparagus into 2-in. (5-cm) pieces and place in a bowl.
5. Add the fennel, green onions, cucumber and herbs.
6. Add the dressing to the salad and toss to combine.
7. Serve on a bed of mixed salad greens. Garnish with lemon zest and edible flowers, and serve.

Variations
Add sugar snap peas to asparagus for a different taste combination.

Lemon Vinaigrette
1/2 tsp. (2 ml)  Dijon mustard
2 tbsp. (25 ml)   lemon juice
1 tbsp. (15 ml)  white wine vinegar
1/4 c. (50 ml)  extra virgin olive oil
1 tbsp. (15 ml)   finely chopped shallot
    salt and pepper to taste

1. Make the dressing by whisking the Dijon mustard, lemon juice and vinegar together in a small bowl. Slowly whisk in the olive oil until emulsified. Add shallot.
2. Season with salt and pepper to taste.


Truffle Vinaigrette
1 tsp. (5 ml)   Dijon mustard   
1 tbsp. (15 ml)   sherry vinegar
2 tbsp. (25 ml)  white wine vinegar
1 tbsp. (15 ml)   truffle oil
1/4 c. (50 ml)  extra virgin olive oil
    salt and pepper to taste

1. Make the vinaigrette by whisking the Dijon mustard, sherry vinegar, white wine vinegar together in a bowl. Whisk in the truffle oil and olive oil until smooth.
2. Season with salt and pepper to taste.