Ingredients
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1 bunch white asparagus
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1 bunch green asparagus
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1 small fennel bulb
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1 1/2 cups radishes
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2 tbsp light mayonnaise
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2 tbsp Dijon mustard
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1 tbsp white wine vinegar
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2 cups shredded rotisserie chicken
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2 oz Parmesan cheese
Steps
1
Remove the woody ends of both bunches of asparagus and discard. With a vegetable peeler, shave the asparagus into thin ribbons and place in a large bowl.
2
Cut the fennel into quarters; clean the radishes. Slice fennel and radishes into thin strips. Whisk together the mayonnaise, mustard, white wine vinegar and ¼ cup water until you get a smooth dressing. Season with pepper to taste. Toss the asparagus ribbons with fennel, radish, chicken and dressing. Shave the cheese with a vegetable peeler and sprinkle over the salad.
