Asaparagus Salad

Asparagus Salad
Serves 2 to 4

Bring a pot of water to a boil and season with salt. Take one bunch of asparagus and blanch half of it for 1 to 2 minutes. Remove to an ice bath. Dry and cut into bite size peices. Using a vegetable peeler, peel the other half. Add it all to a bowl.

Thinly slice 1/2 bulb of fennel and add to a bowl with the a few tablespoons of chopped herbs (I used mint).

Combine 2 tablespoons of vinegar and 2 tablespoons olive oil with a dollop of mustard and salt, to taste. Pour the dressing over the vegetables and garnish with chunks of parm. Super simple easy lunch/raw salad side.

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