Asparagus-Fennel Salad

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 8 servings
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Kosher salt

1 small bunch asparagus, trimmed and cut into 1-inch pieces

1/3 cup mayonnaise

1/3 cup sour cream

1 bulb fennel, cored and thinly sliced, plus 1/2 cup fronds

1/2 cup fresh parsley

1/4 cup fresh tarragon

Juice of 1 lemon

2 oil-packed anchovy fillets

Freshly ground pepper

1 head Boston lettuce, torn 

1 5-ounce package mixed baby greens (about 8 cups)

1 cup sugar snap peas, trimmed and halved

2 stalks celery, thinly sliced 

1/2 cup chopped roasted pistachios


  1. Bring a medium saucepan of salted water to a boil. Add the asparagus and cook until crisp-tender, about 2 minutes. Drain and transfer to a bowl of ice water to cool, then drain and pat dry.
  2. Meanwhile, make the dressing: Combine the mayonnaise, sour cream, fennel fronds, parsley, tarragon, lemon juice, anchovies, 1/2 teaspoon salt and a few grinds of pepper in a mini food processor. Process until smooth. Refrigerate until ready to serve.
  3. Combine the asparagus, sliced fennel, Boston lettuce, mixed greens, peas, celery and pistachios in a large bowl. Just before serving, drizzle with the dressing, season with salt and pepper and toss.