In a large bowl, combine the blanched asparagus, sliced fennel, and fresh parsley leaves.
In a small bowl, whisk together the lemon juice and extra-virgin olive oil to create the dressing.
Drizzle the dressing over the salad and toss to coat.
Season with salt and pepper to taste.
If desired, sprinkle grated Parmesan cheese on top.
Serve as a fresh and bloat-fighting salad.
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