Recipe: Shaved asparagus and fennel salad with arugula, toasted hazelnuts, and grilled lemon

by Kevin Sharp

This is the time of year when, if you have a patch of asparagus, you are reaping the benefits; if you don’t, you wish you did; and if, like me, you plowed yours under during a garden redesign, you are feeling remorse.

Raw asparagus may not be an obvious go-to in a salad, but shaved thin it is tender and delicious and the very essence of spring. The thick, finger-sized spears are easiest to “shave.“ Grilled lemon, though not the star of this salad, may very well be the best tip ever as we launch into grilling season. They are phenomenal squeezed over chicken, fish, and grilled vegetables. Grilled lemon will also take your hummus to another level.

Shaved asparagus and fennel salad with arugula, toasted hazelnuts, and grilled lemon

1 lb (450 g) asparagus
1 bulb fennel
5 oz (140 g) arugula
1/3 c (50 g) hazelnuts
1 lemon
1/2 c (30 g) shaved Parmigiano-Reggiano
Extra-virgin olive oil for drizzling
Freshly ground black pepper and flaky sea salt for seasoning

Preheat oven to 350° and either fire up the grill or preheat your grill pan to medium-high. Toast hazelnuts on a rimmed sheet 8–10 minutes. Once done, immediately rub briskly in a kitchen towel to remove the skins, then coarsely chop and set aside. Halve the lemon, brush the cut sides lightly with olive oil, and place facedown on the grill/pan for 30–60 seconds or until nicely caramelized with some charring.

Put arugula in a large bowl or on a serving platter. Wash and trim the fennel and remove any discolored or particularly coarse outer portions. Quarter and core, then, using either a mandoline or a good, sharp vegetable peeler, “shave” into thin slices and add to the arugula.

Break the woody ends off each asparagus spear, then, holding each spear at its base end (opposite the tip), run a vegetable peeler the length of the spear, shaving off long strips. This is a bit easier to do at the edge of your counter and you may need to flip each spear over to get the last strip or two. Don’t worry about them being too perfect or pretty. Add the shaved asparagus to the fennel and arugula and toss loosely together.

Drizzle a bit of good extra-virgin olive oil (hazelnut oil works well also), squeeze the lemon juice over, and season with freshly ground black pepper and flaky salt. Top the salad with the shaved Parm and toasted hazelnuts and serve.

Serves 4–6 as a side salad

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by Sara Swanson

Sara Swanson is an editor, writer and founder of the Manchester Mirror.