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Add a photoRaciónes: 6
Ingredientes
- 2/3 c. mayonnaise
- 1/2 c. buttermilk
- 3 Tbsp. basil, julienned
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. apple cider vinegar
- 3 Tbsp. parsley, minced
- 24 x asparagus spears
- 1 lrg fennel bulb
- 5 x oranges
- 3 x red onions, thinly sliced
Direcciones
- Snap tough ends off asparagus and cut into 2 inch pcs. Remove greens and stem from fennel. Thinly slice bulbs.
- Whisk mayonnaise, buttermilk, basil, extra virgin olive oil, vinegar and parsley till well blended. Refrigeratetill cool.
- Steam asparagus about 2 min or possibly till crisp-tender. Rinse under cool running water till cold. 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 c. dressing, or possibly more to taste. Pass with remaining dressing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 6 servings | |
| Calories 268 | |
| Calories from Fat 225 | 84% |
| Total Fat 25.51g | 32% |
| Saturated Fat 3.63g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 169mg | 7% |
| Potassium 308mg | 9% |
| Total Carbs 9.23g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 3.83g | 3% |
| Protein 2.4g | 4% |
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