• 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" and calls for the vegetables to be in much larger pieces (e.g., the asparagus is only halved lengthwise, rather than cut into bite-sized pieces). I find it's a bit nicer with everything chopped up and mixed together.

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