ASPARAGUS SALAD

 ASPARAGUS SALAD

INGREDIENTS: 1 BUNCH OF ASPARAGUS, 2 SHALLOTS OR 1/4 CUP SLICED RED ONION, 1/4 CUP FRESH PARSLEY, CHERRY TOMATOES, 1/2 CAN SLICED HEARTS OF PALM, 1/3 CUP SLICED FENNEL

DRESSING: JUICE OF 1 LEMON, 2 TBS OLIVE OIL, 1 TSP DIJON, 1 TSP HONEY, 2 CLOVES CRUSHED GARLIC, 1/2 TSP SALT & PEPPER

MAKE THE DRESSING FIRST SO THE FLAVORS BLEND.

CUT OFF THE ENDS OF THE ASPARAGUS AND STEAM FOR 4 MINUTES. DRAIN AND LET THEM COOL. CHOP THE ASPARAGUS, ADD THE REST OF THE INGREDIENTS AND SERVE. 

IF YOU USE 2 BUNCHES OF ASPARAGUS, USE THE ENTIRE CAN OF HEARTS OF PALM AND DOUBLE THE DRESSING