Shaved Asparagus & Fennel Salad With White Wine Reduction

1. 1

   In a small sauce pan, combine all ingredients over medium heat.

2. 2

   Simmer until mixture is reduced to desired thickness. I like a slightly syrupy consistency.

3. 3

   Using a vegetable peeler, shave both the green and white asparagus. Set shaved asparagus ribbons in a bowl of ice water as you work, this will cause them to curl slightly.

4. 4

   Halve the fennel bulbs lengthwise and cut into thin slices. Reserve some of the leafy fronds for garnishing the finished salad.

5. 5

   Blanch half of the fennel.

6. 6

   In a large bowl, combine asparagus, fennel, and tarragon leaves.

7. 7

   Dress with white wine reduction and garnish with a few fennel leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.