Instructions: Snap tough ends off asparagus and cut into 2 inch pieces. Remove greens and stem from fennel. Thinly slice bulbs.

Whisk mayonnaise, buttermilk, basil, olive oil, vinegar and parsley until well blended. Chill until cold.

Steam asparagus about 2 minutes or until crisp-tender. Rinse under cold running water until cool. Drain.

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

In a large bowl, toss asparagus, fennel, oranges, and red onion. Toss with about 1/2 cup dressing, or more to taste. Pass with remaining dressing.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.