0.0 – 0 reviews • Side Dish
| Level: |
Easy |
| Total: |
25 min |
| Active: |
25 min |
| Yield: |
8 servings |
| Level: |
Easy |
| Total: |
25 min |
| Active: |
25 min |
| Yield: |
8 servings |
Ingredients
- Kosher salt
- 1 small bunch asparagus, trimmed and cut into 1-inch pieces
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 bulb fennel, cored and thinly sliced, plus 1/2 cup fronds
- 1/2 cup fresh parsley
- 1/4 cup fresh tarragon
- Juice of 1 lemon
- 2 oil-packed anchovy fillets
- Freshly ground pepper
- 1 head Boston lettuce, torn
- 1 5-ounce package mixed baby greens (about 8 cups)
- 1 cup sugar snap peas, trimmed and halved
- 2 stalks celery, thinly sliced
- 1/2 cup chopped roasted pistachios
Instructions
- Bring a medium saucepan of salted water to a boil. Add the asparagus and cook until crisp-tender, about 2 minutes. Drain and transfer to a bowl of ice water to cool, then drain and pat dry.
- Meanwhile, make the dressing: Combine the mayonnaise, sour cream, fennel fronds, parsley, tarragon, lemon juice, anchovies, 1/2 teaspoon salt and a few grinds of pepper in a mini food processor. Process until smooth. Refrigerate until ready to serve.
- Combine the asparagus, sliced fennel, Boston lettuce, mixed greens, peas, celery and pistachios in a large bowl. Just before serving, drizzle with the dressing, season with salt and pepper and toss.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
169 |
| Total Fat |
13 g |
| Saturated Fat |
3 g |
| Carbohydrates |
10 g |
| Dietary Fiber |
4 g |
| Sugar |
4 g |
| Protein |
5 g |
| Cholesterol |
10 mg |
| Sodium |
407 mg |
| Serving Size |
1 of 8 servings |
| Calories |
169 |
| Total Fat |
13 g |
| Saturated Fat |
3 g |
| Carbohydrates |
10 g |
| Dietary Fiber |
4 g |
| Sugar |
4 g |
| Protein |
5 g |
| Cholesterol |
10 mg |
| Sodium |
407 mg |