Asparagus and Fennel Salad

Ingredients:

• 12 thick asparagus stalks
• 1 fennel bulb
• 0.5 cup chopped fresh basil leaves
• 0.5 cup finely chopped walnuts
• 3 tbsp. l. olive oil
• Juice of 1 lemon
• Grated Parmesan
• Special equipment: mandoline grater

Preparation:

1. Using a vegetable peeler, cut the asparagus into long, thin strips. Use a mandoline to slice the fennel very thinly. In a large bowl, combine the asparagus, fennel, basil, and chopped walnuts. Dress the salad with olive oil, lemon juice, salt, and pepper. Divide among serving bowls, top each serving with grated Parmesan, and serve.