Shaved Asparagus, Parmesan, & Fennel Salad

With two bunches of asparagus in your box (M&L) this week, why not make a raw asparagus salad with one of them?  You can substitute shaved carrots for the fennel.

Cut the stems and tough base off 1 head of fennel.  Separate the sheaths and rinse them carefully.  Then stack them together, 3 or 4 at a time, and slice them as thinly as possible across the sheaths (width-wise).  Toss the fennel with the juice of 1 lemon and salt, and let sit for 15 minutes.

Rinse 1 bunch of asparagus, snap the stems, then place the spears on a cutting board.  Use a vegetable peeler to shave each stem.  Immediately toss the shaved asparagus with the fennel, then drizzle with 2 T. olive oil.  Toss and add salt and pepper to taste, as well as more lemon juice or olive oil if necessary.

Use your vegetable peeler to shave 1 C. (loosely packed) curls off a block of parmesan cheese.

Chop 1/3 C. walnuts and then toast in a pan.

Sprinkle the nuts and cheese over the salad and serve.

About Genevive Bjorn

Award-winning freelance journalist based in San Diego, covering health, medicine, culture and travel.

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