Fennel, Asparagus and Grilled Octopus Salad | RICARDO

Ingredients

• 1 package (300 g) frozen cooked octopus, thawed (see note)
• 1 lb (450 g) large asparagus, trimmed
• 1/4 cup (60 ml) olive oil
• 1 tsp ground fennel seeds
• 1/2 tsp red pepper flakes
• 1 lemon, zest finely grated
• 2 tbsp (30 ml) lemon juice
• 1 tsp (5 ml) honey
• 1 shallot, chopped
• 1/4 cup (10 g) dill, finely chopped
• 1/4 cup (10 g) fennel fronds, finely chopped
• 1 fennel bulb, thinly sliced on a mandoline
• 1/2 cup (85 g) pomegranate seeds