Shaved Asparagus Spring Salad

Salad

14 spears fresh asparagus (14)

1 Honey Crisp apple (1)

6 radishes (6)

1 fennel bulb (1)

Dressing

6 Tbsp canola oil (90 mL)

2 Tbsp lime juice (30 mL)

1 piece ginger, grated (thumb size)

1 Tbsp honey (15 mL)

salt and pepper to taste

Garnish

1/4 cup wasabi peas (60 mL)

1 sheet dried nori, crumbled (1)

fennel tips from bulb
Salad
1. Shave fresh asparagus with a peeler, set aside in a large bowl.
2. Cut apple and radishes into thin matchsticks, add to bowl.
3. Thinly slice fennel against the grain, add to bowl – remove tips from fennel and set aside.
Dressing
1. In a small bowl, mix canola oil, lime juice, grated ginger, crushed garlic, honey and salt and pepper to taste. Stir to combine.
Garnish
1. Blitz a small handful of wasabi peas in a food processor until it becomes a dust, set aside. Crumble dried nori, set aside
2. Gently toss asparagus, apple, radish and fennel in bowl with dressing. Sprinkle with wasabi pea dust, crumbled nori and fennel tips, serve.