Page title and description

Salads
Raw asparagus and fennel salad
Ingredients
- 200g asparagus
- 1 fennel bulb
- 1 tbsp cider vinegar
- 2 tbsp olive oil
- Parmesan or Pecorino cheese
Method
Prep time:
10 min
PT10M
-
Step 1
Use a swivel-topped peeler to peel the asparagus into long, thin strips, peeling from the root end toward the tip. Discard the tough root ends. -
Step 2
Trim the fennel, reserving any green fronds from the top. Halve the bulb and slice it as thinly as you can. A mandolin would be perfect for this task. -
Step 3
Mix the fennel with the asparagus. Add the vinegar and olive oil, and season well with salt and pepper. Mix well and leave to sit for 5 minutes. -
Step 4
Pile it onto plates and use the peeler to shave over strips of cheese. Garnish with any green fennel fronds.