Shaved Asparagus and Fennel Salad
Created by breezermom on April 27, 2025
- Servings: 4
- Prep Time: 15m
- Cook Time: 0m
- Recipe #44523
Ingredients
- 1 pound asparagus spears, large
- 1/2 cup red onion, thinly sliced
- 1 fennel bulb, medium, very thinly sliced (1 1/2 cups)
- 2 tablespoons fennel fronds, chopped and divided
- 3 tablespoons olive oil
- 1/4 teaspoon Meyer lemon rind, grated
- 7 teaspoons Meyer lemon juice
- 1 1/2 tablespoons dill, fresh, chopped
- 3/8 teaspoon kosher salt, divided
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper, freshly ground, divided
- 1/2 ounce Manchego cheese, grated (1/2 cup)
How to Make
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Step 1: Working with 1 asparagus spear at a time, shave the asparagus into ribbons with a vegetable peeler, stopping just short of the tips. Combine the asparagus ribbons, tips, onions, fennel and 1 tablespoon fronds in a bowl.
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Step 2: Combine the olive oil, rind, juice, dill 1/8 teaspoon salt, sugar, 1/4 teaspoon pepper, and cheese in a medium bowl, stirring with a whisk. Pour the dressing over the asparagus mixture. Toss gently to coat. Refrigerate for 10 minutes .
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Step 3: Sprinkle the salad with the remaining fennel fronds, remaining salt, and remaining pepper. Enjoy!
Nutritional Facts
- Serving Size: 1 (221.9 g)
- Calories 348.1
- Total Fat - 21 g
- Saturated Fat - 5.8 g
- Cholesterol - 73.5 mg
- Sodium - 1456.2 mg
- Total Carbohydrate - 10.2 g
- Dietary Fiber - 1.7 g
- Sugars - 3.8 g
- Protein - 30.9 g
- Calcium - 300.1 mg
- Iron - 2.1 mg
- Vitamin C - 4.6 mg
- Thiamin - 0.1 mg