From Your Bariatric Nutrition Team

Here is a light and refreshing super simple salad you’ll be happy to share with friends and family at your summer gatherings.

Makes 4 large servings


  • 1 lb fresh asparagus
  • 1 small bulb fennel
  • 2 oz. Parmesan or Romano cheese block
  • 1 Tbsp. extra virgin olive oil
  • Juice of 1 lemon
  • 2 cloves garlic, finely chopped
  • Salt and pepper to taste


  1. Snap the tips off of the asparagus spears and blanch in boiling water for 1-2 min.
  2. Remove from boiling water and submerge in ice cold water to stop the cooking process, drain and set aside.
  3. Shave the remaining part of the asparagus with a vegetable peeler into a large bowl.
  4. Slice the fennel very thin and add to the bowl with the asparagus.
  5. Roughly chop a few teaspoons of the fronds from the fennel. Add half of the chopped fronds to the salad and save the remaining for garnish.
  6. Add the asparagus tips to the bowl.
  7. Whisk together the olive oil, lemon juice, garlic, salt & pepper.
  8. Drizzle the dressing over the salad and toss.
  9. Shave the cheese with the vegetable peeler over the salad and serve.

Nutrition Information:  Calories 130; Carbs 10g; Fat 8g; Protein 7g; Sodium 208g; Sugar 5g