• 3 to 4 medium beets 
• 1 small bulb of fennel 
• 1 large lemon 
• 1 cup cooked beans 
• 1 tablespoon olive oil, more to taste 
• ½ teaspoon of cayenne (optional)
• Salt and pepper, to taste

Place beets into the pot and cover with water. Heat on high until it is boiling. Cook for 15 to 20 minutes, or until the beets are soft when pierced with a fork. Remove the beets from the water and allow to cool. 

While the beets are cooking, dice the fennel bulb into ½ inch pieces. Place in a bowl. If your fennel had a few green, frilly fronds attached, pick a few off, tear them up and add to the bowl as well. 

Squeeze lemon juice into the bowl of fennel.  Add the beans to the bowl. 

When the beets are cool to touch, remove the skin off each beet. Dice the beets into ½-inch pieces. 

Add the beets, oil, and cayenne to the bowl with fennel, beans, and lemon juice. Mix gently with a spoon. Add salt and pepper, to taste.

• ¾ pound asparagus, rinsed and trimmed  
• 1 teaspoon vegetable oil 
• 3 tablespoons slivered almonds  
• ¼ teaspoon salt  
• Pinch of pepper 
• ¼ teaspoon sugar 
• 1/8 teaspoon ground ginger 

Slice the asparagus diagonally into pieces about ¾ inches long.  

Heat oil in a large skillet over medium heat. Add remaining ingredients. Stir and sauté until asparagus is bright and green, 3-5 minutes.  

Reduce heat to medium-low; cover and cook until the asparagus is just fork-tender. Avoid overcooking. Shake the pan a few times while cooking to prevent cooking or burning. 

Refrigerate leftovers within 2 hours.