Asparagus Salad | Peachy the Magazine
This recipe is featured in our May/June 2015 Food + Entertaining article, Happy Mother’s Day from Peachy! Plus Fantastic Entertaining Ideas from the May/June Issue.
Ingredients
- 1 bunch asparagus
- 1 fennel bulb (reserve frond for decoration)
- 1 orange, peeled and cut into segments
- 1 tablespoon Dijon mustard
- Juice of one orange
- Zest of one orange
- 2 tablespoons white wine vinegar
- Salt and pepper to taste
- 1/2 cup vegetable oil
- 1/4 cup olive oil
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