Pasta, Risotto and You

by Nancy Caivano


Asparagus, Fennel,
Red Onion and Orange Salad

Serves 6



2/3 cup mayonnaise
1/2 cup buttermilk
3 tbsp basil, julienne
2 tbsp olive oil
2 tbsp white wine vinegar
3 tbsp parsley, chopped
24 asparagus spears, tough ends snapped off, cut into 2" pieces
5 oranges
1 large fennel bulb, greens removed, and thinly sliced
3 red onions, thinly sliced



Whisk mayonnaise, buttermilk, basil, olive oil, vinegar and parsley until well blended. Chill, well covered, until cold.

Steam asparagus about 2 minutes or until crisp-tender. Rinse under cold running water until cool. Drain.

Cut peel and white pith from oranges. Using a small sharp knife cut between membranes to release segments.

In a large bowl, toss asparagus, fennel, oranges, and red onion. Toss with about 1/2 cup dressing, or more to taste. Pass with remaining dressing.


Progressive Meal Courses

Appetizer Recipes
First Course Recipes
Second Course Recipes: Main Courses
Third Course Recipes: Side Dishes
Fourth Course Recipes: Salads
Final Course Recipes: Desserts

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Copyright © 2001, Nancy Caivano. All rights reserved.


This page created May 2001

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