Fennel Salad with Peas and Asparagus is a crisp spring salad with shaved fennel, tender asparagus, and sweet peas tossed in a light vinaigrette.

Scale

2 medium fennel bulbs thinly shaved

1 cup fresh or frozen peas

1 bunch asparagus trimmed and cut into 2-inch pieces

1/4 red onion thinly sliced

2 tablespoons extra-virgin olive oil

1 tablespoon lemon juice

1 teaspoon Dijon mustard

Salt and black pepper to taste

Optional fresh mint or parsley for garnish

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1. Bring a pot of water to boil and blanch asparagus 2-3 minutes.

2. Add peas for last 1-2 minutes.

3. Drain and rinse with cold water.

4. Shave fennel thinly.

5. Thinly slice red onion.

6. Whisk olive oil, lemon juice, Dijon mustard, salt, and pepper.

7. Combine fennel, asparagus, peas, and onion in salad bowl.

8. Drizzle vinaigrette and toss gently.

9. Garnish with mint or parsley.

10. Serve immediately.

Substitute snap peas or sugar peas for variety.

Add toasted almonds or pine nuts for crunch.

Sprinkle feta or goat cheese for creaminess.

Use citrus segments for brightness.

Serve chilled or at room temperature.