Fennel and Asparagus Salad

Flaky Sea Salt

1 Small Fennel Bulb, Cored, Thinly Sliced, Plus 2 Tablespoons Fennel Fronds

6 Asparagus, Shaved Lengthwise Into Ribbons With A Vegetable Peeler

1/2 Small Red Onion, Thinly Sliced

1/2 Cup Fresh Parsley Leaves

3 Tablespoons Fresh Lemon Juice, Plus Lemon Wedges For Serving

6 Tablespoons Olive Oil

Combine fennel, fennel fronds, asparagus, onion, and parsley in a medium bowl. Toss with lemon juice and olive oil; season with kosher salt and pepper. Serve salad alongside meat or fish with lemon wedges for squeezing over.