Phyllis's Raw Asparagus + Fennel Salad

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Yummy Supper
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1 shallot, minced

champagne or white wine vinegar

juice and zest of 1/2 Meyer lemon (any lemon will do here)

1 tablespoon capers

1 anchovy, chopped fine (Vegetarian friends: leave out the anchovy. The dressing will still be packed with flavor.)

2 teaspoons Dijon mustard

5 tablespoons olive oil

12 stalks of asparagus, rough ends trimmed

a medium fennel bulb (core and stalks removed) + fronds

flaky salt and freshly ground black pepper

Parmesan, Piave or Reggiano

optional: serve on a bed of steamed quinoa

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