Asparagus - one of my favorite Spring vegetables!

Serves 4

1 bunch fresh asparagus

½ cup fresh or frozen peas, blanched for 30 secs

½ cup fresh Parmesan, shaved

fennel leaves (you can also use dill)

6 tablespoons olive oil

juice from 1 lemon

salt & pepper, to taste

  1. Use a mandolin or vegetable peeler to cut the asparagus into thin strips.
  2. Place them in a bowl and add peas, Parmesan, and fennel.
  3. Pour olive oil and lemon juice over and season with salt and pepper.
  4. Give it a gentle toss before serving.


Photography by Linda Pugliese

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