Asparagus, radish and fennel salad I love using raw asparagus, thinly shaved, in salads like this, as it has a completely different flavour raw from cooked. You can also use other vegetables in this dish, such as carrots, courgettes or cucumber, to add a nice variety of colours. You can serve this as a starter, or as an accompaniment to simply grilled or barbecued fish. 6-8 thick asparagus spears with the woody ends trimmed off 1 medium head of fennel, halved and thinly sliced 12-15 large radishes, washed, thinly sliced, leaves reserved for the salad The juice of a lemon 1tbsp good-quality white-wine vinegar 3tbsp peanut or walnut oil Salt and freshly ground black pepper Cut the asparagus on the angle as thinly as possible. Mix all the ingredients together for the dressing; toss the asparagus, fennel, radishes and leaves in it; season. Serve in a sharing bowl.