Asparagus-fennel salad

Experience a burst of freshness with this vibrant asparagus and fennel salad. Delight your taste buds with crisp, flavorful vegetables in every bite.

Ingredients:

• 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

Instructions:

1. Start by boiling a medium saucepan filled with water and salt. Put in the asparagus and cook until it's slightly tender, which should take around 2 minutes. After that, drain the asparagus and put it in a bowl of ice water to cool. Once it's cooled, drain it again and gently dry it with a paper towel.
2. While the asparagus is cooling, prepare the dressing. Mix together mayonnaise, sour cream, fennel fronds, parsley, tarragon, lemon juice, anchovies, 1/2 teaspoon of salt, and a bit of ground pepper in a small food processor. Blend until you have a smooth consistency. Keep the dressing in the refrigerator until you're ready to use it.
3. In a large bowl, combine the cooled asparagus, sliced fennel, Boston lettuce, mixed greens, peas, celery, and pistachios. Just before serving, pour the dressing over the salad ingredients, add salt and pepper to taste, and give it a good mix.

Summary:

• Calories: 1357 kcal
• Fat: 106 g
• Protein: 38 g
• Carbs: 86 g
• Potassium: 4251 mg
• Magnesium: 313 mg