Asparagus and fennel salad with lemon and hazelnuts
Photo by Babiche Martens
This recipe makes the most of fresh asparagus, which are in season right now. Hazelnuts and fennel add a distinctive flavour and texture.
- 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.