White and Green Asparagus Salad with Chicken


  • 1 bunch white asparagus
  • 1 bunch green asparagus
  • 1 small fennel bulb
  • 2 tbs mayonnaise
  • 1 tbs Dijon mustard
  • 1 tbs white wine vinegar
  • 2 cups shredded rotisserie chicken
  • 2 oz Parmesan cheese, shaved
  • Remove the woody ends from both bunches of asparagus and discard.
  • With a vegetable peeler, peel some of the tough skin from the asparagus.
  • Cut the tender tips from the asparagus, then using a vegetable peeler cut the stalks into thin strips. Add the tips and shaved stems to boiling water and cook for 1 minute.
  • Remove asparagus from water and place in an ice water bath.
  • Cut the fennel into quarters, then slice into thin strips.
  • Whisk together the mayonnaise, mustard, white wine vinegar and 1/4 cup water until you get a smooth dressing.
  • Season with salt and pepper to taste.
  • Toss the asparagus with the fennel, radish, chicken and dressing.
  • Shave the cheese with a vegetable peeler and sprinkle over salad.

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