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Hands-on Time
15 Mins
Total Time
15 Mins
Yield
Serves 4 (serving size: 3/4 cup)
Photo: Christopher Testani; Styling: Kaitlyn Duross

How to Make It

Step 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.

Step 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.

Step 3

Sprinkle salad evenly with remaining 1 tablespoon fennel fronds, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper.

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