Dressing

1. In a small skillet over medium heat, toast the fennel seeds until fragrant, 2-3 minutes. Toss or stir the seeds to ensure the seeds toast evenly and don’t burn. Once toasted remove them from the heat and let them cool.
2. In a small bowl whisk together the white balsamic vinegar, Dijon mustard, garlic paste, honey, and pinch of salt.
3. Whisk the olive oil into the vinegar in a steam stream until combined.
4. Stir in the fennel seeds.
5. Taste and adjust the seasoning as needed with kosher salt.

Pan-Steam the Asparagus

1. Lay the asparagus spears in a skillet in a single layer.
2. Add just enough water to the pan for it to boil and create steam for 2-3 minutes. Don’t cover the vegetables with water; there should be some dry spots in the skillet.
3. Turn the skillet on and steam the asparagus for 2-3 minutes, just until tender.
4. Remove from the skillet and set aside.

Assemble the Salad

1. Toss the spinach with 3-4  tablespoons of the fennel salad dressing.
2. For each salad, add 1 cup of the dressed spinach to a plate. Top each salad with 2 tablespoons chickpeas, 2 tablespoons parmesan, and divide the red onion equally between each salad.
3. Layer 3 spears of the pan-steamed asparagus on top of the salad and garnish with the dill and red pepper flakes.