Aspargus salad with black olives and mozzarella

hello readers, this recipe comes from the cookin the market chef's Mario Hernandez and Anna Buss, i made this recipe they made at home two times and it is delicious and healthy, my father and i ate it last night and he loves it too super easy to make and of course will share the recipe and the photo of how i made it, so please make this at home! xoxo

Aspargus salad with black olives and mozzarella
recipe courtesy Mario hernandez and Anna Buss, farmer's market chefs
but slightly adapted for the home cook by Chef Ava Marie

1 bunch thick stemmed aspargus
1/4 cup sliced black olives (from a can) drained
1/2 cup fresh mozzarella, cubed
1 shallot, chopped finely
3 tbl white wine vinegar
2-3 tbl olive oil
salt and pepper

place chopped shallots in small bowl add a pinch of salt and let them sit in vinegar while you prepare the rest of the salad
wash and dry the asapargus, cut the ends off, those ends of aspargus are unpleasant to eat, just so you know
blanch asparagus in salted water until it becomes bright green 2-3 minutes it should be tender but slightly firm place on a paper towel to dry
chopped the aspargius into 1/4 inch thick pieces, but i left it whole just for today and toss with the rest of the ingredients
taste season and enjoy!