KEY POINTS:
This recipe makes the most of fresh asparagus, which are in season right now. Hazelnuts and fennel add a distinctive flavour and texture
Serves 4
12 asparagus spears
2 smallish fennel bulbs
1/2 cup hazelnuts, toasted with skins removed
DRESSING
150ml extra virgin olive oil
Zest of one lemon
Juice of one lemon
1 clove garlic, finely chopped
1 tsp Dijon mustard
TextBox6: 1 tsp flaky sea salt
Pinch of caster sugar
Freshly ground black pepper
1. Whisk all the dressing ingredients together and season.
2. Trim the asparagus spears and shave with a peeler or slice very finely. Add to the dressing.
3. 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.
