Shaved Asparagus And Fennel Salad Food

ASPARAGUS-FENNEL SALAD

Steps:

• Bring a medium saucepan of salted water to a boil. Add the asparagus and cook until crisp-tender, about 2 minutes. Drain and transfer to a bowl of ice water to cool, then drain and pat dry.
• Meanwhile, make the dressing: Combine the mayonnaise, sour cream, fennel fronds, parsley, tarragon, lemon juice, anchovies, 1/2 teaspoon salt and a few grinds of pepper in a mini food processor. Process until smooth. Refrigerate until ready to serve.
• Combine the asparagus, sliced fennel, Boston lettuce, mixed greens, peas, celery and pistachios in a large bowl. Just before serving, drizzle with the dressing, season with salt and pepper and toss.

SLOW-ROASTED HALIBUT WITH SHAVED ASPARAGUS AND FENNEL SALAD

Steps:

• For salad:
• Whisk lemon juice and mustard in small bowl. Gradually whisk in oil, then add capers. Season dressing to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.
• Place 1 asparagus spear flat on work surface. Using vegetable peeler, shave asparagus into long thin strips. Place asparagus strips in medium bowl with shaved fennel. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
• For fish:
• Coat rimmed baking sheet with nonstick spray. Mix breadcrumbs, cheese, herbs, and lemon peel in another medium bowl. Sprinkle with salt and pepper. Drizzle melted butter over. Using fork, toss to incorporate evenly.
• Place halibut fillets on prepared baking sheet, spacing apart. Sprinkle with salt and pepper. Divide breadcrumbs among fillets to cover top (about 1/3 cup each), pressing to adhere. DO AHEAD: Can be made 1 hour ahead. Cover and chill.
• Preheat oven to 300°F. Bake halibut until opaque in center, about 20 minutes. Turn on broiler. Broil halibut just until breadcrumbs start to brown, about 1 minute.
• Place 1 halibut fillet on each of 6 plates. Pour dressing over asparagus and fennel mixture; toss to coat. Season salad to taste with salt and pepper. Divide salad among plates and serve.

SHAVED ASPARAGUS SALAD

Steps:

• Clean and trim the asparagus; remove the tough ends and the tips (you can parboil and save the tips for another dish). With a potato peeler, shave each stem, turning to allow for maximum shaving. Place the shavings into a serving bowl.
• Whisk together the olive oil, lemon zest and juice and a dash of salt and pepper in a small bowl; dress the shavings with the mixture. Layer with the cheese and serve.

WOOD ROASTED SHAVED ASPARAGUS, PARMESAN, BREADCRUMBS AND LEMON

Steps:

• Preheat the oven to 500 degrees F.
• Trim the woody ends from the asparagus. Using a vegetable peeler, shave the asparagus lengthwise into strips (if using Brussel sprouts, use a knife or mandoline to shave the sprouts).
• In a large bowl, gently toss the shaved asparagus with 2 tablespoons olive oil and a few pinches of salt and pepper. Pour the asparagus mixture into a 12-inch cast-iron skillet and loosely arrange a "nest." Roast until slightly browned and softened, about 3 minutes.
• Meanwhile, heat 1/4 cup olive oil in a large saute pan over medium-high heat. Once the oil is hot, add the cubed bread and toss to coat in the olive oil. Allow the bread to toast evenly, tossing often, 3 to 5 minutes. Remove the pan from the heat and stir in the garlic to perfume the oil and bread. Remove the bread from the pan to a cutting board and roughly chop the bread pieces. Toss with the grated Parmesan and black pepper, to taste.
• Top the asparagus with the breadcrumbs. Garnish with more grated Parmesan.

SHAVED ASPARAGUS AND FENNEL SALAD

Steps:

• Using a vegetable peeler, shave the asparagus. Shave the fennel bulb on a mandoline into very thin slices. In a large bowl, toss the shaved vegetables, basil and minced walnuts in a medium bowl. Dress the salad with the oil, lemon juice and some salt and pepper. Plate, and top each with Parmigiano-Reggiano shavings, then serve.

SHAVED ASPARAGUS SALAD

Steps:

• Remove and chop the zest from the orange and add it to a large nonreactive bowl. Add the asparagus and cheese and toss together. Peel the orange and cut segments from the membrane. Add the segments to the bowl with the asparagus.
• Squeeze the juice from the orange membrane into a small bowl and add the chives and white wine vinegar. Whisk in the olive oil and season with salt and pepper. Add the dressing to the asparagus and let sit until the asparagus is slightly wilted, about 5 minutes. Toss in the hazelnuts and serve.