1 bunch green asparagus
½ red onion
50g dried cranberries
1 tbsp chopped flat leaf parsley
2 tbsp orange scented olive oil (or extra virgin olive oil if you don’t have orange scented)
White balsamic vinegar
Honey or sugar
Rinse the asparagus and trim away the tough woody ends. Transfer to a chopping board and slice the asparagus lengthwise to julienne (meaning to have thin long strips). Peel the carrot and julienne as per the asparagus or if you have one, use a julienne peeler. Peel the red onion and slice half of it very finely. Transfer all of the prepared vegetables and parsley to a large mixing or salad bowl and then add the cranberries, the juice of half an orange, the oil, a small squeeze of honey and a splash or two of the vinegar. Season with salt and pepper then combine the salad and serve.