Pasta Risotto & 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 apple cider vinegar
3 tbsp parsley, chopped
24 asparagus spears, tough ends
   snapped off, cut into 2" pieces
1 large fennel bulb
5 oranges
3 red onions, thinly sliced


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

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

Remove greens and stem from fennel. Thinly slice bulbs.

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.


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This page created July 1999