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.