Grilled Fennel and Asparagus Salad

As Spring time comes, there is a shift in the produce available on the market. Spring is the season for light and fresh vegetables and this starts to be reflected in our meals too. On a recent trip to the supermarket’s fresh produce section, I noticed some nice green asparagus and some fresh fennel bulbs. I immediately wanted to get them even if I had nothing in mind what to do with them yet. While living in Budapest, we frequently bought asparagus, both the green and the white variants. We have prepared a mouthwatering Spinach and Asparagus Risotto multiple times, and I always saw this dish as a celebration of Spring produce. Although in Malta we do not find ramps, I have made a similar risotto based on the the same recipe. Back to the salad; After a whole morning running errands, I prepared this quick, fresh and lovely salad as a light meal, using both the asparagus and fennel bulb I bought a day before. Before grilling the asparagus and fennel bulb, I tossed them quickly in a tangy marinade, bringing out their freshness which resulted in a vibrant taste. The marinade included the juice and zest of a lemon, some white wine vinegar, extra virgin olive oil and chilli flakes. I used the same marinade as a dressing to the salad. In this recipe, I used the green olives which my father harvested late last year from his fields. After a couple of months in brine, they were transferred to a jar of olive oil for preservation and subsequent consumption. [embed]https://www.instagram.com/p/BZMHDXQntcN/[/embed] This salad is ideal on a warm Spring day but I would eat it even on a grey day as it definitely brings sunshine to your mood! :D It is also great to serve this salad as a side dish.