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Asparagus
Fenel and asparagus with orange salad
Author:
Les Cultures de chez nous
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Preparation
15
Baking
2
Portions
8
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
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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Fenel and asparagus with orange salad
From
Sep 25
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Jan 01
Preparation
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
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