White Asparagus, Fennel and Marinated Artichoke Salad

Crisp, refreshing and full of flavour - this white asparagus, fennel and marinated artichoke is a vibrant mix of both bold and fresh flavours. With briny capers, rich Grana Padana, and a hint of zesty lemon, each bite of this luscious salad is layered with complexity. It's light, yet satisfying and perfect for those who love a salad with personality. 

Serves 4 | Preparation Time 10 minutes

2 celery stalks
5-6 white asparagus
1⁄2 fennel bulb
2 tbsp capers
1 jar marinated artichoke hearts 1 large handful of Italian parsley 1⁄2 lemon
EVOO
Salt & pepper
Grana Padano cheese

Wash and pat dry the celery, white asparagus and fennel bulb. Trim the edges of the celery. Finely slice on the diagonal and transfer to a mixing bowl. Remove the woody ends of the asparagus, peel the outer fibrous layer and cut into 4cm batons. Thinly slice, and add to the mixing bowl. Cut the fennel bulb in half, set one half aside and finely slice the other half and roughly shop the Italian parsley. Add both to the mixing bowl.

Take the capers and finely chop, you can even crush them into your chopping board with the back of the knife. Crushing them really helps to bring out the flavour. Add the capers to the mixing bowl.

Finely, remove half the artichokes from the jar. Slice each into two, and add to the mixing bowl. Drizzle some good quality extra virgin olive oil into the bowl along with the juice of half a lemon. Season well with salt and pepper, and mix to combine. Place the salad into a serving bowl and shave on the Grana Padano – as much or as little as desired!