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This is an incredibly simple and flavorful way to prepare one of my favorite early spring vegetables — asparagus! I’m always looking for more reasons to work this antioxidant-rich vegetable into my diet when it is in season. If you haven’t tried raw asparagus before, you shouldn’t be put off by it — I love it’s subtle crunch and tangy flavor. A vegetable peeler and mandoline slicer make this salad a breeze to make, and beautiful to boot!
Ribboned Asparagus and Fennel Salad
Prep time
Total time
Serves: 2
Ingredients
- 1-2 pounds asparagus, white ends trimmed
- 1 large fennel bulb
- ¼ cup extra-virgin olive oil
- 1 lemon, juiced
- ¼ teaspoon lemon zest (here is the zester I use)
- ¼ teaspoon sea salt
Instructions
- Take the asparagus and use a vegetable peeler to create long "ribbons" and place them in a bowl. I find it easiest to start towards the spear end, and then come back and do the bottoms. You will end up with a little "core" at the end; you can either slice this thin with a knife and add to the salad or discard.
- Use a mandoline slicer on the thinnest setting to slice the fennel bulb. Add it to the bowl with the asparagus.
- Add the olive oil, lemon juice, zest, and sea salt to the asparagus and fennel. Toss to combine.
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