Salad with asparagus and fennel root

Ingredients:

• 1 small bunch asparagus, trimmed and cut into 2.5cm pieces
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1 fennel root, cored and thinly sliced ​​+ 1/2 cup sprigs
• 0.5 cup fresh parsley
• 1/4 cup fresh tarragon
• Juice of 1 lemon
• 2 anchovy fillets, canned in oil
• 1 head Boston lettuce, torn into pieces
• 150 g mixed salad greens (about 8 cups)
• 1 cup sugar snap peas, trimmed and halved
• 2 stalks celery, thinly sliced
• 0.5 cup chopped roasted pistachios

Preparation:

1. Bring a medium saucepan of salted water to a boil. Add the asparagus and cook until crisp-tender, about 2 minutes. Drain and transfer the asparagus to a bowl of ice water, then remove and pat dry.
2. Meanwhile, prepare the sauce.In a food processor, combine the mayonnaise, sour cream, fennel, parsley, tarragon, lemon juice, anchovies, 1/2 teaspoon salt, and a pinch of ground black pepper. Blend until smooth. Refrigerate until ready to serve.
3. Combine the asparagus, chopped fennel, Boston lettuce, salad greens, peas, celery, and pistachios in a large bowl. Just before serving, drizzle with the dressing, season with salt and pepper, and toss to combine.