Shaved Asparagus and Fennel Salad

  • Preparation Time10 mins
  • Serves4
  • DifficultyEasy
12 thick asparagus spears
1 bulb fennel
1/2 cup chopped fresh basil leaves
1/2 cup finely chopped walnuts
3 tablespoons extra-virgin olive oil
1 lemon, juiced
Salt and freshly ground black pepper
Parmigiano Reggiano, shaved

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.

2. 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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