Salad of dungeschered white and green asparagus

Remove the woody underside of all asparagus. Peel the white asparagus all around with a peeler from just under the cup down.

Scrape with a peeler from top to bottom along all asparagus, to create thin slices. Put in a large bowl.

Cut the fennel bulb into quarters and clean the radishes. Scrape thinly with the food processor.

Cut the chicken fillet into strips of ½ cm thick. Mix the dijonnaise, white wine vinegar and the water and stir to a smooth dressing. Season with pepper.

Spoon the asparagus ribbons with the fennel, radish, chicken breast and dressing.

Scrape the cheese with a peeler and sprinkle over the salad. Bon appétit! .