Hold large end of each asparagus spear, then place near edge of counter and peel into thin strips with vegetable peeler; place in large bowl. Add fennel; mix lightly. Discard remaining untrimmed asparagus ends.
Whisk vinaigrette, lemon zest and black pepper until blended. Add to asparagus mixture; mix lightly. Let stand 10 min.
Add arugula, orange peppers and 1/4 cup cheese; mix lightly. Sprinkle with remaining cheese.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 1g
Trans Fat 0g
Cholesterol less than 5mg
Total Carbohydrates 5g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.