Asparagus Slaw

Ease of preparation rating: Easy.

Yield:  4 servings.

Ingredients:

16 large asparagus

3 large carrots

1 large red onion

¼ cup (60ml) olive oil

2 tablespoons (30ml) Dijon mustard

2 tablespoons (30ml) honey

2 tablespoons (30ml) sherry vinegar

Salt and pepper, to taste

Method:

Peel asparagus with vegetable peeler until there is no flesh left, and reserve peels.

Do the same with the carrots.

Thinly slice red onions.

In a mixing bowl, whisk together olive oil, mustard, honey, vinegar, salt and pepper.

Add asparagus peels, carrot peels and red onions.

Toss all ingredients together, and serve cold.

*Serve with Trout and Chips. See recipe.