Grilled Fennel And Asparagus Salad Recipes

ASPARAGUS-FENNEL SALAD

Asparagus-Fennel Salad image

Provided by Food Network Kitchen

Time 25m

Yield 8 servings

Number Of Ingredients 15

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

Steps:

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.

GRILLED ASPARAGUS AND FENNEL PASTA SALAD (COOKING FOR 2)

Grilled Asparagus and Fennel Pasta Salad (Cooking for 2) image

Want something different for the grill? Toss a pasta salad with hot-off-the-grill veggies.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 50m

Yield 2

Number Of Ingredients 11

Ingredients

1 1/2 cups uncooked rainbow rotini pasta (about 5 ounces)
1/4 pound asparagus, cut into 2-inch pieces
1 medium fennel bulb, cut into thin wedges
1 small red onion, cut into thin wedges
2 teaspoons olive or vegetable oil
1/4 teaspoon salt
1 small navel orange, peeled and coarsely chopped
2 tablespoons olive or vegetable oil
3 tablespoons white balsamic vinegar
1/4 teaspoon sugar
1/8 teaspoon salt

Steps:

Cook and drain pasta as directed on package. Rinse with cold water; drain.
Meanwhile, heat coals or gas grill for direct heat. Toss asparagus, fennel, onion, 2 teaspoons oil and 1/4 teaspoon salt until vegetables are coated. Place in grill basket. Grill 5 to 6 inches from medium heat 10 to 15 minutes, stirring vegetables or shaking grill basket frequently, until vegetables are crisp-tender. Cool slightly.
Shake all Vinaigrette ingredients in tightly covered container.
In large bowl, toss vegetables, pasta, orange and vinaigrette. Serve immediately, or cover and refrigerate up to 2 hours before serving.

Nutrition Facts : Calories 540, Carbohydrate 86 g, Cholesterol 0 mg, Fat 2, Fiber 8 g, Protein 14 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 510 mg

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