Roasted Asparagus, Fennel and Avocado Salad

Roasted Asparagus, Fennel and Avocado Salad.jpg


  • 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.