- 1/2 pound fresh asparagus
- 1/2 c. fennel, cored and thinly sliced (about 1/4-1/3 of a bulb of fennel)
- 1-2 medium carrots, shredded (or sliced very thinly)
- 1 Opal® apple, sliced thinly and cut into bite-sized pieces
- 1/2 c. plain homemade yogurt
- 1/2 tsp. dried dill weed
- 1/2 tsp. balsamic vinegar
- 1/8 tsp. salt
- 10 grinds fresh cracked black pepper
Choose fresh asparagus, the thinner the better. Wash, cut into 1-inch pieces, and steam briefly, 1-2 minutes, just until they turn bright green. Run cold water over them or set in a bowl of cold water to stop the cooking. They should be crisp-tender, and you can taste to make sure. For best results, chill completely.
The dressing should have at least an hour for the flavors to meld together, so make it when you steam the asparagus. Mix the yogurt, dill, vinegar, salt and pepper. Add a bit of whey or milk to thin it out if needed. Allow to sit, either refrigerated or room temperature, for at least an hour or overnight.
To assemble the salad, simply toss the cold asparagus, fennel, and
apples with the dressing and top with the carrots. (The carrots can be stirred in, too, but I thought it was so pretty with the orange on top.) Garnish with fennel fronds for show if you have them.
Serve cold; store up to 3-5 days in the refrigerator.
This was recipe was developed by Kitchen Stewardship through a sponsored post. View the original post on the Kitchen Stewardship blog.