I had a beautiful fennel bulb from my veg box and my very good friend Anke had raved about this asparagus, fennel, lime dish, so I figured I’d pick up some asparagus and lime and give this a whirl. Anke has impeccable taste, so I knew this would be a winner and our little household agreed this was outstanding (even though I should have charred the lime more). Here is what you do.

Cut fennel into spears the same size as your asparagus. Toss the veg in some olive oil, Aleppo pepper (or whatever hot pepper flakes you like/have), and salt. Slice lime and dip in oil. Arrange on a silpat or roasting pan and roast for about 8 mins at 220C/450F then finish under the broiler for a minute to get the charred bits. When cool enough to touch, squeeze the charred lime over the veg and done!