Was flipping through Bon Appetit the other day and came across another recipe I needed to try.  It had two of my favorite veggies in it — Fennel and Asparagus Salad.  In the whole piece in the magazine, it is part of a pork shoulder cutlet recipe (I just didn’t feel like making the whole think, I had already had salmon ready to go).

1 small fennel bulb, cored, thinly sliced, plus 2 tablespoons fennel fronds
6 asparagus spears, shaved lengthwise into ribbons with a vegetable peeler
½ small red onion, thinly sliced
½ cup fresh parsley leaves
2 tablespoons fresh lemon juice, plus lemon wedges for serving
2 tablespoons olive oil

For the asparagus, it is never too easy to shave them.  I’ve had this one veggie peeler that is supposed to be good.  Have you ever seen or used one of these?  I always try to give it another shot.  It scrapes, cuts and just does not make anything easy.

Finally just found my good old fashioned carrot peeler.  That made it much easier.

Combine fennel, fennel fronds, asparagus, onion, and parsley in a medium bowl. Toss with lemon juice and olive oil; season with kosher salt and pepper.

This salad was so refreshing and had a great crunch to it.  Totally worth making!