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Shaved Asparagus and Fennel Salad

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 4 servings
  • Nutrition Info
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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 


Special equipment:
  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.