Raw asparagus salad; asparagus, zucchini, pesto tarts

What’s not to love about fennel?

Asparagus is a treat in summer. It’s delicious barbecued, blanched, baked — or served raw, in thin ribbons, as in this salad.

Salad of raw asparagus

800g asparagus, trimmed

3 small radishes, thinly sliced

1 fennel bulb, trimmed and thinly sliced

1 punnet cherry tomatoes, halved

8 slices prosciutto

1 avocado, peeled, stone removed, sliced

½ cup shaved parmesan

½ cup basil leaves

For the dressing

3 tablespoons extra-virgin olive oil

2 tablespoons lemon juice

½ teaspoon Dijon mustard

Using a vegetable peeler, shave asparagus upwards from bottom to create thin ribbons. Place in large bowl. Add radish, fennel and cherry tomatoes. Place dressing ingredients and a pinch of salt in screw-topped jar; shake until combined. Dress and lightly toss salad. Place prosciutto on serving plate; top with salad. Add avocado. Season with salt and pepper; sprinkle with shaved parmesan and basil leaves. Serves 4

And to drink ... A pale, dry rosé such as the 2016 Freeman Rondo ($20)

Asparagus, zucchini & pesto tarts

1 sheet ready-rolled butter puff pastry, thawed

60g parmesan

½ cup half-fat crème fraîche

2 tablespoons pesto

8 stems thick asparagus, trimmed

1 baby zucchini, cut into thin rounds

2 tablespoons pine nuts

1 medium egg, lightly beaten

Basil leaves, to scatter

Preheat oven to 200°C (180°C fan). Cut pastry in half. Using a sharp knife, score a border on each pastry rectangle, 1cm from edge. Finely grate half the parmesan; mix with crème fraîche and pesto. Spread pesto mixture inside each border; divide asparagus between tarts. Top with zucchini slices. Scatter with pine nuts; brush pastry borders with egg. Season. Bake in oven for 15-20 minutes, or until pastry is golden and asparagus is tender. Shave remaining parmesan over tarts. Serves 2

And to drink … A crisp sparkling prosecco: Chrismont La Zona ($21)

davidherbertfood.com