White and Green Asparagus Salad with Chicken

Ingredients

• 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.