Asparagus Fennel Salad

Difficulty:

1/5

Ease of Preparation: Easy

Yields: 6 servings

Ingredients

2 bunches of asparagus

1 head of fennel, sliced ½ inch

1 tablespoon fresh thyme (15ml)

¼ cup olive oil (60ml)

The juice of 2 lemons

Salt and pepper to taste

Method

Preheat barbeque (375° F/190°C)

Oil grill to prevent sticking

Trim the woody end of asparagus. Slice the fennel bulb leaving the core intact into ½ inch pieces.

Drizzle the asparagus spears and fennel with oil and season with salt and pepper.

Place the asparagus and fennel on grill. Grill asparagus for approximately 2 minutes turning when a bright green colour is achieved and golden brown marks appear. For the fennel cook for approximately 1 minute per side or until nice golden char marks are achieved. Remove from grill and place on tray. Let cool.

Place asparagus, fennel and smoked potatoes on a large serving platter.

Drizzle with olive oil, lemon juice, thyme and season with salt and pepper.

Serve chilled.