I have had a few conversations lately with asparagus fanatics. Right now the season has started and many of my asparagus obsessed friends are even texting me when they are eating asparagus. This asparagus salad recipe is great for that perfectly balanced meal for dinner or lunch. Fun fact about asparagus, is it takes 3 years from seed to harvest to grow. So, we had better get cooking...... INGREDIENTS:

• 6 spears of asparagus
• 1/2 red onion
• 1 medium red kumara or sweet potato
• 5 baby beets halved
• 10 red seedless grapes halved
• 1 navel orange peeled and diced
• Grated parmesan cheese
• 3 tbsp of flat leaf parsley finely chopped
• 2 tbsp red wine vinegar
• 3 tsp of whole grain mustard
• 2 tsp honey melted
• 1 tbsp extra virgin olive oil

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