Shaved Asparagus and Fennel Salad with Parmesan and Almonds
This is the kind of salad I come back to every spring.
Light, crisp, and just a little bit unexpected — shaved asparagus and fennel create a texture that feels more composed than a traditional salad, but just as easy to put together.
It’s fresh without being fussy.
And when you’re hosting, that’s exactly what you want.
Why This Works for Hosting
When I’m building a menu, I always want one dish that brings brightness to the table.
This salad does that effortlessly.
The asparagus and fennel are shaved thin, so they feel delicate rather than heavy. The parmesan adds a salty richness, and the almonds bring just enough crunch to keep things interesting.
It balances richer dishes beautifully — especially something like roasted pork or chicken.
Make-Ahead Notes
You can:
• shave the asparagus and fennel a few hours in advance and store in ice water
• prepare the vinaigrette ahead of time
Wait to dress and assemble the salad until just before serving so everything stays crisp.
Hosting Tip
Shaving the vegetables instead of chopping them changes the entire feel of the dish.
It makes the salad lighter, more delicate, and more aligned with a spring table.
Small decisions like that are what make a menu feel intentional.
Pair It With
This salad is part of my Spring Easter Dinner Party Menu.
It pairs especially well with:
• Roasted Pork with Spring Herb Sauce
• Spring Farro with Lemon & Herbs
• Whipped Goat Cheese with Hot Honey
