300 g asparagus

40 g feta

30 g hazelnuts

Zest of 1 lemon

2 tbsp extra-virgin olive oil

1 clove of garlic

Salt and pepper to taste

Clean the asparagus, steam it and cut it into pieces.

Sauté in a pan with oil, salt, pepper and a clove of garlic (then remove it).

Transfer to a bowl (great warm or at room temperature).

Add lemon zest and a drizzle of oil, then mix.

Plate with the asparagus as a base, crumbled feta and roughly chopped hazelnuts.