Shaved asparagus and fennel with Caerphilly recipe

1. 1

   Cut off the woody ends of the asparagus and peel the lower end of the stalks.

2. 2

   Using a mandolin or very sharp knife, cut the asparagus on the diagonal into very fine slices.

3. 3

   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.

4. 4

   Shake the ingredients for the dressing together in a screw-topped jar and season with salt and pepper to taste.

5. 5

   Add the leaves and feathery fennel tops to the asparagus and fennel and season lightly.

6. 6

   Toss with the dressing and arrange on plates.

7. 7

   Shave the cheese with a small, sharp knife or a vegetable peeler and scatter over the salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.