Shaved asparagus and fennel with Caerphilly recipe

Slicing freshly picked asparagus into thin slivers and eating it raw may not seem the obvious way to serve this delicious vegetable, but combined with just a few other simple ingredients it works a treat.

Julian Biggs, my right-hand man, came up with this little gem of a salad last year. Choose thicker stems of asparagus as they are easier to shave.

Ingredients

For the dressing

Details

  • Cuisine: English
  • Recipe Type: Starter
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 0 mins
  • Serves: 4

Step-by-step

  1. Cut off the woody ends of the asparagus and peel the lower end of the stalks. Using a mandolin or very sharp knife, cut the asparagus on the diagonal into very fine slices.
  2. Halve the fennel and, again, using a mandolin or very sharp knife, slice the fennel as thinly as possible and place in a bowl with the asparagus.
  3. Shake the ingredients for the dressing together in a screw-topped jar and season with salt and pepper to taste.
  4. Add the leaves and feathery fennel tops to the asparagus and fennel and season lightly. Toss with the dressing and arrange on plates. Shave the cheese with a small, sharp knife or a vegetable peeler and scatter over the salad.

Recipe courtesy of HIX Mayfair - Brown’s Hotel

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