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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsC, E
    MineralsNatrium, Cobalt

    Ingredients Jump to Instructions ↓

    1. 2 pounds asparagus, ends trimmed and discarded

    2. Kosher or sea salt to taste

    3. 6 tablespoons extra-virgin olive oil, divided

    4. ? bulb fennel, about º pound

    5. ? head radicchio, about 3 ounces, preferable Treviso

    6. 2 balls fresh mozzarella, about ? pound

    7. ? cup loosely packed, coarsely chopped fresh basil leaves

    8. 2 tablespoons freshly squeezed lemon juice

    Instructions Jump to Ingredients ↑

    1. Preheat a charcoal grill or set your oven to 400?F. Bring a large pot of cold water to a boil. Add a generous pinch of salt and the asparagus and blanch for 1 – 2 minutes or until the bases are tender. Drain immediately and refresh under cold running water. Dry well with paper towel.

    2. In a large bowl, toss asparagus with 2 tablespoons olive oil and a pinch of salt. Place on a baking sheet and grill or roast until tender and a bit charred, about 5 – 7 minutes. Remove from heat and set aside to cool.

    3. Using a mandoline or vegetable peeler, shave fennel very thinly into a bowl of ice water. Let rest in the ice water for at least 10 minutes until crisp.

    4. Remove the core from the radicchio and cut into very thin strips.

    5. Drain the mozzarella, discarding its brine. Cut the cheese into º inch cubes and place in a large mixing bowl. Drain the fennel well and add to the cheese. Add the basil, radicchio, lemon juice, remaining 4 tablespoons olive oil and salt to taste and toss well.

    6. To serve, arrange the asparagus spears on individual serving plates. Divide the fennel salad on top, drizzling any remaining juices from the salad over the asparagus.


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