Shaved Asparagus and Fennel Salad with Meyer Lemon Dressing

By joanmarie

Ingredients

• 1 pound large asparagus spears
• 1/2 cup thinly sliced red onion
• 1 medium fennel bulb, very thinly sliced (about 1 1/2 cups)
• 2 tablespoons chopped fennel fronds, divided
• 3 tablespoons extra-virgin olive oil
• 3/4 teaspoon grated Meyer lemon rind
• 7 teaspoons fresh Meyer lemon juice
• 1 1/2 tablespoons chopped fresh dill
• 3/8 teaspoon kosher salt, divided
• 1/2 teaspoon sugar
• 1/4 teaspoon freshly ground black pepper, divided
• 1/2 ounce Manchego cheese, grated (about 1/2 cup)

Details

Cooking time 15mins
Adapted from cooking light.com

Preparation

Step 1

1. Working with 1 spear at a time, shave asparagus into ribbons with a vegetable peeler, stopping short of tips. Combine asparagus ribbons, tips, onion, fennel, and 1 tablespoon fronds in a bowl.
2. Combine olive oil, rind, juice, dill, 1/8 teaspoon salt, sugar, 1/8 teaspoon pepper, and cheese in a medium bowl, stirring with a whisk. Pour dressing over asparagus mixture. Toss gently to coat; refrigerate 10 minutes.
3. Sprinkle salad evenly with remaining 1 tablespoon fennel fronds, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper.