Ingredients

Dressing:

• ½ cup buttermilk
• 2 teaspoonsfresh dill, chopped
• 2 teaspoons fresh parsley, chopped
• 2 teaspoons fresh tarragon, chopped
• 1 tablespoon green onion, chopped
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic, finely chopped
• 1 tablespoonlemon juice or more to taste
• Salt and freshly ground pepper

Salad:

• 12 stalks asparagus, woody ends trimmed
• 1 head fennel, cut in half
• 1 large red treviso endive

Method

Whisk together buttermilk, dill, parsley, tarragon, onion, mustard, garlic, lemon juice and oil. Season with salt and pepper to taste.

With a mandolin or V-Slicer, shave fennel into thin strips. Shave asparagus and treviso and mix with fennel.

Combine on a platter or bowl. Pour dressing over top and toss well.