1. Using a vegetable peeler, shave the asparagus. Shave the fennel bulb on a mandoline into very thin slices. In a large bowl, toss the shaved vegetables, basil and minced walnuts in a medium bowl.
2. Dress the salad with the oil, lemon juice and some salt and pepper. Plate, and top each with Parmigiano Reggiano shavings, then serve.
Recipe courtesy of Geoffrey Zakarian