1fennel bulb(quartered, cored and very thinly sliced)
Instructions
Bring a large saucepan of salted water to a boil. Have a large bowl of ice water nearby. Add the green beans, sugar snap peas, and asparagus to the pot and cook for 2 minutes. Drain, then immediately plunge the vegetables into the bowl of ice water to stop the cooking. When cool, drain and shake off as much excess water as possible.
Meanwhile, in a large bowl, combine the olive oil, lemon juice, rice vinegar, Dijon mustard, honey, capers, dill, salt, and pepper.
Add the drained vegetables and the fennel and toss to coat well with the dressing. Serve at room temperature.
Notes
You could make this a couple of hours ahead of time and keep it in the fridge or at room temp. It actually lasts and is delicious for days, but the lemon in the dressing starts to change up the bright green of the vegetables, making them a bit more army or khaki green in color. On the other hand, the vegetables soak up more of the tart dressing, so that’s nice flavor-wise. Just not as picture-perfect.