posted by SueFreeman 06-19-102 7:33 AM
Warm Asparagus, Fennel and Spinach Salad
Judy Kraus
1 medium fennel bulb (1 lb)
2 T water
2 T olive oil
1/4 tsp lemon zest
4 tsp lemon juice
1/4 tsp salt
1/8 tsp pepper
8 oz asparagus spears, trimmed and cut into thirds
4 cups fresh baby spinach leaves
1/4 cup shredded Parmesan cheese
1 T thinly sliced fresh basil
Trim off stem end of fennel bulb; quarter fennel but do not remove core yet. Combine fennel and trimmed asparagus spears in a micro safe dish and add water. Cover with plastic wrap and vent one edge. Micro for about 4 minutes on high til tender. Drain and set aside to cool enough to handle.
Make dressing with olive oil and ingredients through pepper. Set aside.
Core fennel and julienne. Put asparagus and fennel together and drizzle with a couple tablespoons of dressing and mix well. Put in saute pan and lightly saute til warmed through. Top spinach with fennel mixture and mix well with rest of dressing. Top with Parmesan cheese and basil. Serve.