Daily Mail

Asparagus, Citrus & Fennel Salad

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SERVES 2 (100 calories) 8 large asparagus spears 1 large orange, sliced 1 fennel bulb, halved and thinly sliced 2 handfuls of bitter leaves 4 tbsp Lemony Buttermilk Dressing (see right) SEAR the asparagus on a hot griddle for 4-5 minutes, turning frequently, then transfer spears to a plate and slice them in half lengthways. Place all the other ingredient­s in a salad bowl and toss together with the dressing.

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