This light asparagus and fennel salad has "Spring" written all over it, and wonderful with halibut. This recipe was adapted slightly from a recipe published in Bon Appetit

Serves 4

• 3 teaspoons fresh lemon juice
• 1/2 tablespoon Dijon mustard
• 3 tablespoons Extra-Virgin Olive Oil
• 2 tablespoons Capers, drained
• 1/2 bunch Asparagus
• 1/2 cup Thinly sliced Fennel
• Kosher salt
• Freshly ground pepper

1. In a small bowl, whisk lemon juice and mustard. Gradually whisk in oil, then add capers. Season dressing to taste with salt and pepper. (Dressing can be made 1 day ahead; cover and chill; bring to room temperature and whisk again before serving. Vegetables can be prepared 4 hours prior to serving; cover and chill)
2. Place one asparagus spear flat on work surface. Using vegetable peeler, shave asparagus into long thin strips. Place asparagus strips in medium bowl with shaved fennel. Season to taste with Kosher salt and freshly ground pepper.