This is spring simplicity at its best. Slice up a few of bulbs of raw fennel and cauliflower on the mandolin, and then thinly slice up some raw asparagus.
It’s all tossed in a creamy garlic sauce (which is essentially an aioli) that is quickly made in the blender. I would strongly suggest using true, spicy Dijon mustard.
The recipe is from this month’s Gourmet. For the recipe, click HERE. I would dial up the lemon a little in the dressing, and make liberal use of salt.