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Asparagus and fennel salad with lemon and hazelnuts

Name: Asparagus and fennel salad with lemon and hazelnuts
Yield: 4
Ingredients: 12 Asparagus spears (Main); 2 Fennel bulbs, small; ½ cup Roasted hazelnuts, toasted with skins removed; 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

for 4 people

Babiche Martens

Amanda Laird

Food writer

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This recipe makes the most of fresh asparagus, which are in season right now. Hazelnuts and fennel add a distinctive flavour and texture.

12	Asparagus spears (Main)
2	Fennel bulbs, small
½ cup	Roasted hazelnuts, toasted with skins removed

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

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.