Asparagus and Fennel Slaw
Fennel is a crunchy and slightly sweet vegetable that can be eaten cooked or raw and is helpful for indigestion. It is common practice in India to chew on fennel seeds after dinner to help digestion and keep bad breath away.
• 1 bunch of thin asparagus
• Juice of 1 lemon
• 1/4 cup (60 mL) extra-virgin olive oil
• 1/4 teaspoon (2 mL) sea salt
• 1 teaspoon (5 mL) freshly ground pepper
• 1/2 teaspoon (2 mL) fennel seeds
• 2 tablespoons (30 mL) chopped fresh mint
• 1 large fennel bulb, thinly sliced
• 1 red bell pepper, seeded and thinly sliced
• 1/2 small red onion, thinly sliced
1. Bring a medium saucepan of water to a boil over high heat.
2. Break off the bottom tough ends of the asparagus, put them in the saucepan, and boil for 2 minutes.
3. Drain the asparagus and immediately rinse under cold running water until cool and drain again. Cut into 2-inch pieces and place in a large serving bowl.
4. To make the dressing, whisk together the lemon juice, olive oil, salt, pepper, fennel seeds, and mint in a small bowl.
5. Add the fennel slices, bell pepper, and onion to the asparagus, pour the dressing over top, and toss to coat evenly.