Easy, healthy and delicious! I know we’re at the end of the asparagus season now, but I’m late in posting this so apologise. Hopefully, you may still be able to find some local spears.
Shave the fennel, slice asparagus really thinly on the diagonal, add some salad leaves and dress with lemon and olive oil. A few gratings of cheese over the top and a sprinkling of herbs! I used this recipe from Mark Hix.