Fennel, Asparagus and Grilled Octopus Salad

Ingredients

• • 1 package (300 g) frozen cooked octopus, thawed (see note)
  • 1 lb (450 g) large asparagus, trimmed
  • 1/4 cup (60 ml) olive oil
  • 1 tsp ground fennel seeds
  • 1/2 tsp red pepper flakes
  • 1 lemon, zest finely grated
  • 2 tbsp (30 ml) lemon juice
  • 1 tsp (5 ml) honey
  • 1 shallot, chopped
  • 1/4 cup (10 g) dill, finely chopped
  • 1/4 cup (10 g) fennel fronds, finely chopped
  • 1 fennel bulb, thinly sliced on a mandoline
  • 1/2 cup (85 g) pomegranate seeds