Fennel and aspragaus

Grilled fennel, steamed asparagus, butter beans, honey lemon vinaigrette. 

So fun to start seeing spring vegetables at the stores, not yet local produce here at the 50th parallel North but still good. 

2 fennel bulbs, tops trimmed and fronds reserved. 
1 bunch asparagus, root end trimmed. 
1 can organic butter beans, drained
Lemon zest
Honey lemon dressing (below)

Slice the fennel vertically into not too thin slices and steam until tender. 
Heat a griddle, either flat or with ridges. Brush the fennel slices with olive oil and grill until golden on both sides. 
While fennel is cooking steam the asparagus. 

To plate: drizzle the fennel with the vinaigrette, place in the bowl, top with the asparagus and beans and drizzle more vinaigrette over. Garnish with lemon zest, toasted bread crumbs and fennel fronds. 

Honey lemon vinaigrette:

2 tablespoons sherry vinegar
1 tbs Dijon mustard
Salt and pepper
1 tbs honey
Juice of 1/2 lemon or more
6 tbs olive oil
Combine ingredients and whisk together to emulsify.

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