Two of my favorite vegetables, asparagus and fennel, get dressed up with some chopped capers and a light lemony, mustard seasoning courtesy of Bon Appétit magazine. The recipe pairs it with halibut which I may choose if it's available at the market today. Enjoy!
Slow-Roasted Halibut with Shaved Asparagus and Fennel Salad Bon Appétit | April 2010
by Ivy Manning
Thinly shaving the asparagus gives the familiar vegetable a new look—and a delicate taste. Because the asparagus is shaved so thinly, there is no need to cook it. Yield: Makes 6 servings Salad: 4 1/2 teaspoons fresh lemon juice 1 tablespoon Dijon mustard 3 tablespoons extra-virgin olive oil 2 tablespoons drained capers, chopped 3/4 pound asparagus spears (about 1 bunch), trimmed 1/2 cup thinly sliced fennel bulb (preferably shaved with V-slicer) Whisk lemon juice and mustard in small bowl. Gradually whisk in oil, then add capers. Season dressing to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using. Place 1 asparagus spear flat on work surface. Using vegetable peeler, shave asparagus into long thin strips. Place asparagus strips in medium bowl with shaved fennel. DO AHEAD: Can be made 4 hours ahead. Cover and chill. |
Read More http://www.epicurious.com/recipes/food/printerfriendly/Slow-Roasted-Halibut-with-Shaved-Asparagus-and-Fennel-Salad-358230#ixzz1Hqdfgbny
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