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Summer Recipes: Fennel Asparagus Salad

June 27, 2016
by Sam Stevens

Fennel is a unique alternative to celery and perfect for a juicy summer salad. The bitter licorice notes in the fennel complement the hearty texture of sautéed asparagus. We recommend French green lentils because of their dense flavor. Recipe courtesy of Paul Menter, Boulder CO.


1 cup green lentils, washed
1 small onion, halved
3/4 lb asparagus, tips cut to 1 inch, stems chopped
1 medium fennel bulb, quartered, cored and thinly sliced
1 celery rib, finely chopped
2 small tomatoes, chopped
2 jalapeno or serrano chiles, seeded and minced
2 tbsp chopped cilantro 
2 tbsp flat leaf parsley
3 tbsp fresh lemon juice
2 tbsp olive oil
1.5 tbsp soy sauce

Simmer lentlls in water with salt and onion halves for about 12 minutes or so, untll tender. Drain and discard onion, then transfer to medium bowl and let cool. Cook asparagus until tender. Drain, rinse, and add to lentils. Add fennel, celery, tomatoes, jalapenos, cilantro, parsley, lemon juice, olive oil and soy sauce. Season with salt and pepper, and mix.

Serves 4.