Tom's Lemon Artichoke, Asparagus & Fennel Salad

Ingredients

• 1 tbsp Celia's Meyer Lemon Olive Oil + 2 tbsp additional
• 1 bunch asparagus, ends trimmed and cut into 2” pieces
• 1/2 tsp Sea Salt + 1 tsp additional
• 1/2 lemon juice
• 1 grinds Black Peppercorn Grinder
• 1 can Marinated Quartered Artichoke Hearts, drained
• 1 bulb fennel, cut in half lengthwise and thinly sliced
• 3 oz crumbled feta cheese
• 2 tbsp fresh parsley, chopped

Directions

1. Heat 1 tbsp Meyer Lemon Olive Oil in skillet over medium high heat for 1 minute. Add asparagus and season with ½ tsp Sea Salt. Cook until slightly seared and al dente, about 4 minutes. Turn off heat, set pan aside and allow asparagus to cool slightly. In a large serving bowl, whisk together lemon juice, 1 tsp Sea Salt, pepper to taste and remaining 2 tsp Meyer Lemon Olive Oil. Add drained asparagus, artichokes, fennel and feta cheese. Toss gently to combine and top with fresh parsley. Can be served immediately or made ahead of time and chilled before serving.

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