Ingredients

• 12 thick asparagus spears
• 1 bulb fennel
• 1/2 cup chopped fresh basil leaves
• 1/2 cup finely chopped walnuts
• 3 tablespoons extra-virgin olive oil
• 1 lemon, juiced
• Salt and freshly ground black pepper
• Parmigiano-Reggiano, shaved

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Instructions

1. Watch how to make this recipe.
2. Special equipment: mandoline
3. Using a vegetable peeler, shave the asparagus. Shave the fennel bulb on a mandoline into very thin slices. In a large bowl, toss the shaved vegetables, basil and minced walnuts in a medium bowl. Dress the salad with the oil, lemon juice and some salt and pepper. Plate, and top each with Parmigiano-Reggiano shavings, then serve.