what you need:
- 1 large fennel bulb
- 1 large apple (Granny Smith or McIntosh best)
- 1 orange pepper (red or yellow work too)
- 1/2 bunch of asparagus
- large bowl with lots of ice and cold water
- 1 tbsp grated fresh or frozen ginger
- 1 lemon's zest and juice
- 1 tbsp or so of honey
- 1/4 cup apple cider vinegar
- 1 tsp mirin (a sweet Japanese cooking wine) - optional
- 1/4 cup olive oil
- pinch each of salt & pepper
- Trim off tough ends of asparagus, then cut into about 1 1/2" sticks. Blanche them in boiling water for about 1-2 minutes, until they are bright green. Remove from hot water and immediately immerse into the ice bath.
- Combine dressing ingredients and taste. You may find that you want more acidity or sweetness - so you can add more lemon juice, vinegar, or sugar - but if you find it too acidic add a little more olive oil.
- With a mandolin or sharp knife, thinly slice fennel (remove the top layer - tends to be tough) and bell pepper and save a few sprigs of the fennel fronds for garnish. Thinly slice apple and squeeze some lemon juice on slices to prevent browning.
- Drain asparagus, then toss vegetables together with dressing and allow it to marinate in the fridge for about 10 minutes before serving (stays good in the fridge for about 3 days!). Garnish with fennel fronds and enjoy!
Even the boys liked it:)