This is a great spring salad. Yes, in Arizona it is already Spring.
1 pound large asparagus spears
1/2 cup thinly sliced red onion
1 medium fennel bulb, very thinly sliced
2 tablespoons chopped fennel fronds
3 tablespoons extra-virgin olive oil
3/4 teaspoon grated Meyer lemon rind
4 tablespoons fresh Meyer lemon juice
1 tablespoons chopped dill
3/8 teaspoon kosher salt, divided
1 tablespoon raw sugar
1/4 teaspoon freshly ground black pepper, divided
1/2 cup shaved Comte Cheese
Working with 1 spear at a time, shave asparagus into ribbons with a vegetable peeler, stopping short of tips. Combine asparagus ribbons, tips, onion, fennel, and 1 tablespoon fronds in a bowl.
Add a good shaved cheese on top of your ingredients.
Comte is the cheese I used but you could substitute any hard cheese.
Combine olive oil, rind, juice, dill, 1/8 teaspoon salt, sugar, 1/8 teaspoon pepper, stirring with a whisk.
Pour dressing over asparagus mixture. Toss gently to coat; refrigerate 10 minutes.
Sprinkle salad evenly with remaining 1 tablespoon fennel fronds, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper.