With two bunches of asparagus in your box (M&L) this week, why not make a raw asparagus salad with one of them? You can substitute shaved carrots for the fennel.
Cut the stems and tough base off 1 head of fennel. Separate the sheaths and rinse them carefully. Then stack them together, 3 or 4 at a time, and slice them as thinly as possible across the sheaths (width-wise). Toss the fennel with the juice of 1 lemon and salt, and let sit for 15 minutes.
Rinse 1 bunch of asparagus, snap the stems, then place the spears on a cutting board. Use a vegetable peeler to shave each stem. Immediately toss the shaved asparagus with the fennel, then drizzle with 2 T. olive oil. Toss and add salt and pepper to taste, as well as more lemon juice or olive oil if necessary.
Use your vegetable peeler to shave 1 C. (loosely packed) curls off a block of parmesan cheese.
Chop 1/3 C. walnuts and then toast in a pan.
Sprinkle the nuts and cheese over the salad and serve.