Asparagus salad

Break off the woody ends of the asparagus, rinse and dry them. With a vegetable peeler, shave off the dark outside skin, starting just below the tips, put aside. Chop the peeled stems across into 1cm rounds, keep the tips whole.

Whisk the lemon juice with the olive oil for dressing, finely shred the chicory and tear the rocket leaves, if using. Place them in a bowl with the chopped asparagus, the tips and the peelings, season with salt, pepper and half the dressing and toss together. Top with the shaved Parmesan and finish off with remaining dressing.