Green Asparagus and Fennel Salad with White Truffle Oil

Green asparagus and fennel salad, wonderfully scented with white truffle oil – an elegant starter heralding the arrival of spring.

Serves 4

1 bunch green asparagus		Wash the asparagus thoroughly and drain.
		Cut off the ends. With a pointed knife, cut into thin strips lengthwise. Then cut the strips into short pieces.
1 bulb fennel		Wash the fennel, remove the hard parts and cut into thin strips.
4 spring onions		Wash the spring onions and slice thinly.
		Mix all the vegetables together in a large salad bowl.
7 tablespoons olive oil 3 tablespoons white balsamico		Add the olive oil and white balsamico.
2 teaspoons fine salt Freshly ground mixed pepper		Season with salt and freshly ground mixed pepper. Let stand in the fridge for 1 hr.
80 gr parmesan cheese		With a sharp knife, shave the parmesan. Mix into the salad.
White truffle oil		Just before serving, add a few drops of white truffle oil.
Preparation / 30 min Refrigeration / 1 hr