Ingredients:

• 2 bunches of asparagus
• 3 spoonfuls of Persian feta
• 30g roasted hazelnuts, chopped in half
• Half a bunch of fresh dill, roughly chopped
• 4 cloves of garlic, finely sliced
• Extra virgin olive oil
• 1 lemon, juiced
• Sea salt and freshly ground black pepper

Method:

1. Snap off last 1cm of the asparagus ends and blanch the asparagus in hot water for 2 minutes or until just cooked and still a little firm. Plunge asparagus in cold water or run under cold water to stop the cooking process.
2. Arrange on platter and scatter over the hazelnuts, dill and crumbled feta. Drizzle with extra virgin olive oil and lemon juice and season with salt and pepper.

Enjoy