Grilled Asparagus Salad

• 1 bunch asparagus
• 2 tbsp avocado oil
• 1 head fennel, fronds removed, halved and cored and finely slice crosswise
• ½ c fresh dill, chopped
• ⅓ c Castelvetrano olives, torn into thirds

For the Vinaigrette:

• Juice from 1 lemon, about ¼ cup
• ⅓ c Extra Virgin Olive Oil
• 1 tsp Dijon mustard
• ½ tsp honey
• 1 tbsp nutritional yeast
• 1 clove garlic, minced
• 1 tsp Rice Vinegar
• Salt and pepper

Preheat your grill.

Trim the bottom 2” off of the asparagus and toss with avocado oil. Grill over high direct heat for 2-3 minutes, just until grill marks can be seen.

Cool for 10 minutes then chop into 2” pieces.

In a mixing bowl, toss together the chopped asparagus, sliced fennel, dill, torn olives and vinaigrette to taste.

Serve chilled or at room temperature.

For the Vinaigrette: Combine all ingredients in a sealable jar. Whisk or shake vigorously for 20 seconds to emulsify. Taste for salt, pepper and vinegar. Store in the refrigerator up to one week, until ready to serve.

Recipe developed by Chef Anna Rossi @annarossiofficial