Asparagus & Endive Salad

Ingredients

  • 1 pound asparagus, trimmed and cut on the diagonal into 2-inch pieces
  • 4 small Belgian endive heads, halved lengthwise and thinly sliced crosswise
  • 1 medium fennel bulb, trimmed, cored, and thinly sliced
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon honey
  • Sea salt and black pepper, to taste
  • 4-8 boiled eggs, peeled and halved

Directions

Place the asparagus pieces into a high-sided skillet. Add about ¼-inch of water to the pan. Place over medium heat and bring to a simmer. Cover and simmer until the asparagus is bright green and crisp-tender, 2-4 minutes. Drain the asparagus in a colander and rinse with cold water. Transfer to a large bowl.

Add the endive and fennel to the bowl with the asparagus. Toss to combine. Add the oil, lemon juice, and honey. Toss to coat. Season to taste with salt and pepper.

Serve the salad with the boiled eggs on the side.

Servings

Serves 4

Light and refreshing, this simple salad makes for a cleansing breakfast when paired with boiled eggs. It also complements baked or poached fish. Bitter vegetables like endive—a member of the chicory genus—help to strengthen and promote healthy digestion. A bit of honey tempers the bitterness of the leaves and coaxes out the natural sweetness in the fennel, another digestive super food.

Written by Hallie Klecker

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