Asparagus Fennel Spring Onion Bay leaf Almonds Orange Lemon For the Vinaigrette: Olive oil White balsamic vinegar Savora mustard Sea salt Ground pepper Spring onion
For the Asparagus: Preheat oven to 375 degrees. Set a pot of salted water to boil (enough to completely cover the asparagus). I like to use a deep sauteuse pan.
Slice the almonds in thin slivers, leaving 3 almonds whole for later. Slice the heart of the fennel bulb into thin slivers. Finely chop the spring onion. Set aside.
Slice the lemon in half and put the halves in the oven on a cookie sheet or grill pan drizzled with olive oil, sliced edge down for 15 minutes.
Cut the white ends off of the asparagus. Set the asparagus in the boiling salted water with a bay leaf for no longer than 5 minutes.
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