Impressive Salad

1. Preheat oven to 400F (200C).
2. Thinly slice the fennel head. Slice the hearts of palm in a circular shape. Dice the bell pepper and halve the cherry tomatoes. Finely chop the fresh basil and dill. Mince the fresh garlic cloves.
3. Prepare the asparagus: Toss 1 head of asparagus with a touch of olive oil and salt. Bake in the preheated oven for 7-10 minutes until tender-crisp. Once roasted, chop the asparagus, ensuring not to include the tips for optimal texture.
4. In a large salad bowl, combine the thinly sliced fennel, sliced hearts of palm, diced bell pepper, halved cherry tomatoes, finely chopped basil and dill, and bocconcini cheese.
5. Add the minced garlic, juice from 1 lemon, 3 tbsp EVOO, and ½ tsp salt to the bowl.
6. Add the chopped roasted asparagus. Toss all ingredients together thoroughly to combine and coat with the dressing. Serve immediately.