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Shaved Asparagus and Fennel Salad

Shaved Asparagus and Fennel Salad
PREP TIME
10 min
YIELDS
4 servings

Salad made with fresh spring asparagus and aromatic fennel.

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Ingredients

12
thick asparagus spears
1
bulb fennel
½
cup chopped fresh basil leaves
½
cup finely chopped walnuts
3
Tbsp extra-virgin olive oil
1
lemon, juiced
Salt and freshly ground black pepper
Parmigiano-Reggiano, shaved
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Directions

Notes

Special equipment: mandoline

Step 1

Using a vegetable peeler, shave the asparagus. Shave the fennel bulb on a mandoline into very thin slices. In a large bowl, toss the shaved vegetables, basil and minced walnuts in a medium bowl. Dress the salad with the oil, lemon juice and some salt and pepper. Plate, and top each with Parmigiano-Reggiano shavings, then serve.

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