Best 2 Asparagus Fennel Salad Recipes

Asparagus fennel salad is a refreshing and flavorful dish that is perfect for any occasion. This salad is made with fresh asparagus, fennel, and a variety of other ingredients, such as lemon juice, olive oil, and Parmesan cheese. Asparagus and fennel are both vegetables that are in season during the spring and summer months, making this salad a great way to enjoy the best of the season's produce. The combination of the sweet asparagus, the slightly bitter fennel, and the tangy lemon juice creates a salad that is both refreshing and flavorful.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW-ROASTED HALIBUT WITH SHAVED ASPARAGUS AND FENNEL SALAD

Slow-Roasted Halibut with Shaved Asparagus and Fennel Salad image

Provided by Ivy Manning

Categories Broil High Fiber Dinner Halibut Asparagus Fennel Spring Breadcrumbs Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 16

Ingredients

Salad:
4 1/2 teaspoons fresh lemon juice
1 tablespoon Dijon mustard
3 tablespoons extra-virgin olive oil
2 tablespoons drained capers, chopped
3/4 pound asparagus spears (about 1 bunch), trimmed
1/2 cup thinly sliced fennel bulb (preferably shaved with V-slicer)
Fish:
Nonstick vegetable oil spray
2 1/2 cups fresh breadcrumbs made from crustless French bread
3 tablespoons finely grated Parmesan cheese
2 tablespoons finely chopped fresh Italian parsley
1 tablespoon finely chopped fresh thyme
2 teaspoons finely grated lemon peel
3 tablespoons butter, melted
6 6-ounce halibut fillets

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.

ASPARAGUS-FENNEL PASTA SALAD

Asparagus-Fennel Pasta Salad image

Asparagus delivers delightful spring flavor in this hearty side salad. Served warm, it includes a wonderful mix of fresh-tasting ingredients. -Linda Lacek, Winter Park, Florida

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 14 servings.

Number Of Ingredients 16

Ingredients

1 pound fresh asparagus, trimmed and cut into 3/4-inch pieces
2 medium onions, halved and thinly sliced
1 small fennel bulb, sliced
2 tablespoons olive oil
8 ounces uncooked penne pasta
4 medium tomatoes, seeded and diced
12 pitted Greek olives, sliced
1 cup minced fresh parsley
VINAIGRETTE:
1/4 cup olive oil
1/4 cup lemon juice
2 garlic cloves, minced
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) crumbled feta cheese

Steps:

Place asparagus, onions and fennel in a 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Bake at 400° for 20-25 minutes or until lightly browned and crisp-tender, stirring occasionally. , Meanwhile, cook pasta according to package directions. Drain and place in a large serving bowl. Add the tomatoes, olives, parsley and roasted vegetables. , In a small bowl, whisk the oil, lemon juice, garlic, mustard, salt and pepper. Drizzle over salad and toss to coat. Sprinkle with feta cheese.

Nutrition Facts : Calories 167 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 278mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

Tips:

Choose fresh, tender asparagus and fennel for the best flavor.
Blanch the asparagus briefly to retain its vibrant green color and crisp texture.
Slice the fennel thinly so that it cooks evenly.
Toast the pine nuts until golden brown for a nutty flavor.
Use a light, flavorful dressing to enhance the natural flavors of the vegetables.
Serve the salad immediately, or chill it for later.

Conclusion:

Asparagus and fennel salad is a delicious and refreshing dish that is perfect for any occasion. It is easy to make, and it can be enjoyed as a side dish or a main course. The combination of flavors and textures in this salad is sure to please everyone at the table.