• large bowl
• whisk
• wooden spoon

• ¼ c lemon juice
• ¼ c olive oil
• 20 kalamata olives, chopped
• 1/3 c fresh mint, chopped
• 1½ pounds asparagus, steamed and cut into 1-inch pieces
• 1 red bell pepper, finely chopped
• small red onion, finely chopped
• salt
• pepper
• optional garnish: crumbled goat cheese

In the original recipe, the asparagus is halved lengthwise, and the bell pepper and onion are thinly sliced. I find that arrangement, while lovely, is kind of awkward to eat, which is why I just chop everything up.

Adapted from Entertaining for a Veggie Planet, by Didi Emmons, in which it’s called "Asparagus Slaw".

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