Shaved Asparagus Salad with Fennel
Asparagus are well known cooked, but this Shaved Asparagus Salad with Fennel is a raw presentation that is not only delicious, but it also’s refreshingly nutritious, and super quick to make”
Ingredients
- 1 pound thick fresh asparagus trimmed
- ½ large fennel bulb plus some chopped fennel fronds (the feathery top)
- ½ large red onion
- 2 tablespoons fresh lemon juice
- ½ cup chopped fresh parsley preferably Italian leaf parsley
- 1 tablespoon best fruity extra virgin olive oil
- Salt and freshly ground pepper to taste
- Additional lemon wedges to serve, if desired
Instructions
- Put about a quart of water into a large bowl; add 1 tablespoon of salt and stir to dissolve. Add 1 cup of ice cubes.
- Using a vegetable peeler, holding on to the tip, shave the trimmed asparagus stems into ribbons, the tip will come off as you shave the asparagus, cut the tip into half lengthwise. (if you can only get thinner asparagus, slice them into 1 to 2 inch thin diagonal slices). As you make your ribbons, add them to the ice water.
- Core the fennel then slice into thin slices; add to the ice water. Slice the onion into thin slices; add to the ice water. Wait 10 minutes, then drain the vegetable and dry them well.
- Add the lemon juice, fennel fronds, and parsley; toss to coat, then drizzle in the olive oil, toss well. Taste and adjust for salt and pepper. Serve pretty much immediately.
Nutrition
Serving: 1gSodium: 210mgFiber: 3gCalories: 64kcalPolyunsaturated Fat: 3gSaturated Fat: 1gFat: 4gProtein: 2gCarbohydrates: 8g
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