Asparagus and Fennel Salad with Orange Blossom Dressing

A refreshing and vibrant salad combining tender asparagus and aromatic fennel, dressed in a delicate orange blossom vinaigrette. Perfect for a light lunch or as a side dish to brighten your meal.

Steps

1. Blanch the asparagus in boiling water for 2-3 minutes until bright green and tender-crisp. Drain and cool in ice water. 2. In a small bowl, whisk together the olive oil, orange blossom water, lemon juice, salt, and pepper to make the dressing. 3. In a salad bowl, combine the blanched asparagus and sliced fennel. 4. Drizzle the dressing over the salad and toss gently to combine. 5. Garnish with fresh mint leaves before serving.

100g fresh asparagus, trimmed 50g fennel bulb, thinly sliced 1 tablespoon olive oil 1 teaspoon orange blossom water 1 teaspoon lemon juice Salt and pepper to taste Fresh mint leaves for garnish