Asparagus And Fennel Salad With Lemon Vinaigrette

Using a mandoline, make long thin ribbon slices of the asparagus and place in a large bowl. Slice the fennel bulb also and add to the asparagus, mix lightly. This can be done ahead of time, covered and refrigerated until ready for use.

Make the vinaigrette by blending the oil, lemon juice, garlic and salt. This can also be made ahead of time, covered and refrigerated until ready for use.

At serving time, add the vinaigrette to the asparagus-fennel mixture, toss lightly and add pepper to taste.

Divide the salad between individual plates and add a lacy frond for garnish and serve.