This is one of my favourite combinations as the tender asparagus coated in the pine nut and lemon dressing works so beautifully together.

Serves 4

Ingredients

24 spears (6 each approx)

30g fresh pine nuts, toasted until golden

1 clove garlic, crushed to a paste

1 lemon, zest and juice

Handful fresh italian parsley, roughly chopped

50 ml extra virgin olive oil

Sea salt flakes

Freshly cracked black pepper

Method

Begin by making the toasted pine nuts dressing. Place a dry fry pan over a moderate heat with the pine nuts and toast the nuts until a deep golden colour all over. Remove and cool.

Mix the lemon zest, garlic and parsley together, stir to combine, add the lemon juice and olive oil, season with salt and pepper.  Taste and adjust if necessary. Set aside.

Put a suitable sized saucepan half filled with lightly salted water onto boil.

Prepare the asparagus by snapping off the ends (they will snap when each end is held, it will break where it is tender and tough). Set aside the tender spears and discard the ends or use for stock.

When the water is boiling, gently place the asparagus in and cook for 4 minutes or until just tender. Drain the asparagus.

Place the asparagus onto a platter and pour over the pine nut dressing.

Serve at once