A light vitamin salad of fresh asparagus and fennel is very tasty, fragrant and unusual. Thinly chop vegetables, add greens and season with olive oil and freshly squeezed lemon juice. Pieces of walnuts will give the salad a pleasant crunch and more warm flavor. Add the grated parmesan, and from the salad it will be impossible to come off! Nutrition value of one portion: (all 4) Calories 229, total fats 21 g., Saturated fats g., Proteins 5 g., carbohydrates 9 g., fiber g., cholesterol mg., sodium mg., sugar g. 
Time: 10 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 12 thick stalks of asparagus
- 1 onion fennel
- 0.5 tbsp. chopped fresh basil leaves
- 0.5 tbsp. finely chopped walnuts
- 3 tbsp. l olive oil
- Juice 1 Lemon
- Grated Parmesan
- Special equipment: grater mandolin
Recipes with similar ingredients: asparagus, fennel onion, basil, walnuts, lemon juice, parmesan
Recipe preparation:
- Use a peeler to chop the asparagus with long, thin chips. On the mandolin, cut the fennel into very thin slices. In big bowl mix asparagus, fennel, basil and chopped walnuts nuts. Season the salad with olive oil, lemon juice, salt and pepper. Arrange on plates, sprinkle each portion grated on top Parmesan and serve.
