Asparagus Fennel and Spring Onion Salad
  • ½-3/4 lb. asparagus spears, woody ends (if any) removed
  • 1 medium fennel bulb, thinly sliced
  • 2-3 spring onions, thinly sliced
  • ⅓ cup pine nuts, toasted
  • 2 teaspoons of champagne vinegar
  • 2 teaspoons fresh lemon juice
  • 2-3 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • ½ cup shaved Parmesan cheese (1-2 ounces)
  • 2 tablespoons chopped Italian parsley.
  1. Trim the woody ends of the asparagus (if necessary) and cut into ribbons using a potato peeler. Discard the top of the fennel bulb (reserving some of the top for a garnish if desired) and slice thinly. Slice the spring onion. Add all the vegetables to a large bowl. Toast the pine nuts in a small pan until brown*. Set aside. Sprinkle the lemon, vinegar and olive oil over the vegetables and toss really well. Salt and pepper to taste. Adjust seasoning as needed, adding more oil or lemon if necessary. Allow to sit for 10-15 minutes. Add the pine nuts and most of the cheese, reserving a little for garnish, and toss. Plate the salad onto individual plates, garnishing the top with the reserved cheese and a pinch of parsley (or reserved fennel tops). It is now ready to serve.
  2. *Tip Pine nuts contain a lot of oil which can make them burn easily so stir constantly and remove from heat immediately. These little gems are also expensive so keep unused pine nuts in the freezer to keep them fresh.
Recipe by Have You Eaten, SF? at