Super delicious, finely sliced fennel, quickly blanched English asparagus, with toasted pinenuts.

I bought a delicious looking vinegar, flavoured with lemon, basil, bay and juniper which made a deliciously flavoured dressing. You can make a lovely simple dressing for this salad with a simple vinaigrette though!

Slice the fennel very finely and taking out the tough central core. Blanch a bunch of asparagus in boiling water for a few minutes and then plunge into cold water to keep it looking vibrant green.

My asparagus spears are quite thick so I am slicing them in half, but you don’t need to if they are nice slim spears.

Toast the pinenuts in a dry frying pan, moving them around the pan so they don’t burn. They don’t take long.

Mix 1 Tbs Wormersley lemon, basil, bay and juniper vinegar with 3 Tbs light olive oil. Dress the fennel and asparagus with this and the toasted pinenuts. Delicious!