This recipe makes the most of fresh asparagus, which are in season right now. Hazelnuts and fennel add a distinctive flavour and texture.
Ingredients
12 | Asparagus spears (Main) |
2 | Fennel bulbs, small |
½ cup | Roasted hazelnuts, toasted with skins removed |
Dressing
150 ml | Extra virgin olive oil |
1 | Lemon, zest and juice of |
1 clove | Garlic, finely chopped |
1 tsp | Dijon mustard |
1 tsp | Sea salt flakes |
1 pinch | Caster sugar |
Directions
- Whisk all the dressing ingredients together and season.
- Trim the asparagus spears and shave with a peeler or slice very finely. Add to the dressing.
- Remove the core from the fennel, slice very finely and add to the dressing. Let the salad marinate for 30 minutes before tossing the hazelnuts through and serving.