For the Asparagus: - Asparagus - Fennel - Spring Onion - Bay leaf - Almonds - Orange - Lemon For the Vinaigrette: - Olive oil - White balsamic vinegar
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.
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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