- 1/2 lb. fresh asparagus
- 1/2 c. fennel, cored and thinly sliced (about 1/4–1/3 of a bulb of fennel)
- 1–2 medium carrots, shredded (or sliced very thinly)
- 1 Opal apple, sliced thinly and cut into bite-sized pieces
- 1/2 c. plain homemade yogurt
- 1/2 tsp. dried dill weed
- 1/2 tsp. balsamic vinegar
- 1/8 tsp.
- 10 grinds fresh cracked black pepper
- Choose fresh asparagus, the thinner the better. Wash, cut into 1-inch pieces, and steam briefly, 1-2 minutes, just until they turn bright green. Run cold water over them or set in a bowl of cold water to stop the cooking. They should be crisp-tender, and you can taste to make sure.
- For best results, chill completely.
- The dressing should have at least an hour for the flavors to meld together, so make it when you steam the asparagus.
- Mix the yogurt, dill, vinegar, salt and pepper. Add a bit of whey or milk to thin it out if needed.
- Allow to sit, either refrigerated or room temperature, for at least an hour or overnight.
- To assemble the salad, simply toss the cold asparagus, fennel, and apples with the dressing and top with the carrots. (The carrots can be stirred in, too, but I thought it was so pretty with the orange on top.) Garnish with fennel fronds for show if you have them.
- Serve cold; store up to 3-5 days in the refrigerator.
The crisp, sweet flavor of the Opal really is a good fit for this blend of vegetables and dill, but I’m sure many other apples would work great if you’d like to try them.