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Roasted asparagus, fennel and avocado salad Add to ...

Serve this outstanding salad as a first course with grilled garlic-rubbed bread or as a side dish with a simple grilled main course.

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  • Preparation time: 20 minutes
  • Cooking time: 10 minutes
  • Ready time: 30 minutes
  • Servings: 4 to 6


1 pound (500 grams) asparagus, trimmed

2 tablespoons olive oil

Salt and freshly ground pepper

½ fennel bulb

1 avocado

2 tablespoon shallots or green onion, chopped

1 teaspoon ginger, grated

½ teaspoon orange rind, grated

1 teaspoon Dijon mustard

1 tablespoon soy sauce

2 tablespoon white wine vinegar

1/3 cup vegetable oil

2 tablespoons fresh mint, chopped

Salt and freshly ground pepper to taste.


Preheat oven to 450F. Toss asparagus in olive oil and place on a baking sheet. Season with salt and pepper. Bake 5 to 7 minutes depending on the thickness of the stalks. Asparagus should be crisp-tender and browned. Remove to platter and cool.

Trim base from fennel bulb and remove core and stalks. With a mandoline or sharp knife, slice very thinly. Add to asparagus.

Cut avocado in half and scoop out flesh with a large spoon. Slice and scatter over asparagus and fennel. Season everything with salt and pepper.

Combine shallots, ginger, orange rind, mustard, soy sauce and vinegar in a bowl and whisk in oil. Add mint and season well. Toss with salad.

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