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Receta Asparagus, Fennel, Red Onion And Orange Salad
by Global Cookbook

Asparagus, Fennel, Red Onion And Orange Salad
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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

  1. Snap tough ends off asparagus and cut into 2 inch pcs. Remove greens and stem from fennel. Thinly slice bulbs.
  2. Whisk mayonnaise, buttermilk, basil, extra virgin olive oil, vinegar and parsley till well blended. Refrigeratetill cool.
  3. Steam asparagus about 2 min or possibly till crisp-tender. Rinse under cool running water till cold. Drain.
  4. Cut peel and white pith from oranges. Using a small sharp knife cut between membranes to release segments.
  5. 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.