For One Serving:
3-4 thick spears of fresh asparagus
1/4 cup very thinly sliced fennel bulb
1/4 cup very thinly sliced jicama
2 tablespoons very thinly sliced red onion
Snap off tough part of asparagus spears and trim off the tips. (You can use the tips as a garnish or save for another use.)
Using a vegetable peeler, remove the tough outer layer of the asparagus and discard. Then, continue to shave each spear, rotating it as you go. It’s helpful to do this on a flat surface. When the spear becomes too small to shave, you can cut it into little pieces to add to the salad.
Use the peeler or a mandolin to very finely slice remaining ingredients.
In a small lidded jar or plastic container, mix:
1 tablespoon olive oil
1-2 teaspoons of lemon juice
1/8 teaspoon fresh lemon zest
1 teaspoon very finely minced fresh parsley
salt and pepper to taste
In a bowl, combine all the vegetables. Vigorously shake dressing to mix and then quickly pour over salad. Toss to coat thoroughly, then pile salad onto a plate.
(Optional) Top with:
chopped toasted hazelnuts
crumbled goat cheese