Ingredients     

2 bunches of asparagus
2 large courgette, shaved into ribbons
2 cups baby rocket
2 radish, thinly sliced
1/4 cup shaved parmesan
2 tablespoons raw sliced almonds
1 tablespoon sesame seeds

Lemon Vinaigrette

1 teaspoon mustard
1 teaspoon honey
1 garlic clove, minced
1 tablespoon champagne vinegar
2 tablespoon lemon juice
2 tablespoons olive oil
Pinch salt & pepper

Method      

In a medium pot, bring water to the boil and blanch the asparagus for 2 minutes, remove from the water and run under cold water. Once the asparagus has cooled down, cut into smaller pieces

In a large bowl combine the asparagus, shaved courgette, rocket and radish,

In a small bowl, mix the dressing ingredients. And drizzle over the salad. Arrange the salad on a large serving plate or keep in the bowl

Sprinkle with shaved parmesan, almonds and sesame seeds