ASPARAGUS, FENNEL, RED ONION AND ORANGE SALAD

2/3 cup mayonnaise
1/2 cup milk
1 teaspoon basil pesto
2 tablespoons olive oil
2 tablespoons apple cider vinegar
3 tablespoons finely chopped parsley
1 bunch asparagus spears, tough ends snapped off
1 large fennel bulb
5 oranges
2 thinly sliced medium red onions

Whisk together mayonnaise, milk, basil pesto, olive oil, vinegar and parsley.

Steam asparagus about 2 minutes or until crisp-tender. Rinse under cold running water until cold, this also helps keep their bright green color.

Remove greens and stem from fennel and thinly slice bulbs. If you have a mandoline, use it by all means. The thinner the slices, the better the salad.

Cut peel and white pith from oranges. Using a small sharp knife cut between membranes to release segments.

In a large bowl, toss all the indredients together with about 1/2 a cup of the dressing.

Serve the rest of the dressing appart on the table. I usually have quite a bit left. I just refrigerate it and use it later on other greens or vegies.

Adapted from: Kitchen Culture/October 2005