Asparagus, beet and fennel Recipe

Reduce 325 ml verjus till 3 tbsp are left. Cool and mix with 4 tbsp rapeseed oil to make a dressing. 

Boil 6 green asparagus for 3 mins. Cut a fennel bulb very very thinly (or use a mandoline). Serve with baby beetroots.

Finish with 30 g dry roasted pine nuts and dill.

(An Ottolenghi recipe)

from simple food, looking good
Asparagus, beet and fennel Recipe