Spring Asparagus Salad and Rye Crutons

2 bunches of asparagus

1 fennel bulb

1 large bunch kale, roughly chopped

1 old loaf rye bread (or any other)

1 tsp garlic powder

¼ cup Olive Black

1 tsp salt

Olive Black Dijon dressing

2 tbsp lemon juice or apple vinegar

2 tsp Dijon mustard

1 garlic clove, finely chopped

½ cup Olive Black

1 tsp honey or agave

salt/ pepper to taste

Very finely slice the asparagus and fennel (it’s easier with a mandolin).

Mix in a bowl with kale.

Meanwhile make the croutons. Slice the rye bread into squares, put Olive Black in a pan and fry the croutons.

Add garlic powder and salt.

When crispy set aside.

Make the Olive Black Dijon dressing.

Mix all of the above ingredients.

Add them to the bowl of asparagus, fennel and kale, massage in the dressing with your hands.

Serve on a plate and add the rye croutons and extra drizzle of Olive Black.

Research suggests that eating 2 tablespoons (23g) of Extra Virgin Olive Oil daily may reduce the risk of coronary heart disease due to the monounsaturated fat in olive oil.

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Spring Asparagus Salad and Rye Crutons