Shaved Asparagus & Fennel Mimosa Salad

From LCBO's Early Summer Issue


Printable Recipe


Hands-on time: 15-20 minutes 
Servings: 6-8 

Ingredients:Lemon Aioli Dressing
1/4 cup mayonnaise
2 tbsp lemon juice
1 clove garlic, finely chopped
1/4 tsp grated lemon zest
2 tbsp grated Parmesan
3 tbsp olive oil
salt and freshly ground pepper
Salad
1 lb/450 g thick spears of asparagus, ends snapped off
1/2 head fennel root
1/4 cup chopped chives
yolk of 1 hard boiled egg, grated

Directions:
DressingCombine all the aioli ingredients and whisk in the olive oil.  Season with salt and pepper.  Or you could use a small mason jar and shake until well blended.
Salad
1. Use a vegetable peeler to shave asparagus into long ribbons


2.  Remove the core of the fennel half and shave on a mandolin or using a very sharp knife and slice thinly. Combine vegetables in a bowl and season lightly with salt and pepper.  Toss with the aioli.


3.  Arrange on a platter.  Sprinkle with chives and grate egg yolk over top.