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Fenel and asparagus with orange salad

Author: Les Cultures de chez nous
Preparation 15
Baking 2
Portions 8
Freezing No


  • Vinaigrette :
  • 125 ml (1/2 cup) of olive oil
  • 1 orange (only its zest)
  • 30 ml (2 tablespoons) of rice vinegar
  • 1 garlic clove
  • 15 ml (1 tablespoon) of sugar
  • Juice from 1 orange
  • Salt and pepper up to taste
  • 5 ml (1 teaspoon) of fenel seeds
  • Salad :
  • 1 package of sliced asparagus
  • 2 minced fenel bulbs
  • 30 kalamata olives (approximately)
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  • Mix all vinaigrette ingredients. Cook asparagus without tips with salted boiling water for one minute. Add asparagus tips, cook another minute or until asparagus is cooked "al dente". Cool down right away with icy water. Drain.
  • In a bowl, set down asparagus, fenel and olives. Add vinaigrette up to your taste and mix it up lightly.

Chef's notes