Ingredients

Method

• 2 medium bulbs fennel, trimmed and thinly sliced
• sea salt and freshly ground black pepper, to taste
• 6 T olive oil
• 200 g mini asparagus
• 2 cups vegetable or chicken stock
• 2 cloves garlic, crushed
• 400 g linguine, cooked al dente
• 1  lemon, finely zested
• 60 g Grana Padano, grated
• wild rocket, a handful

Method

Ingredients

1. Moisten the fennel with 1–2 T oil. Flatten into a single layer on a grill pan. Grill until softened and starting to catch – it should take about 5 minutes, but turn halfway.
2. Remove the grilled fennel and set aside. Moisten the asparagus with 1 T oil, then place on the same grill pan. Grill for 3 minutes, or until just cooked and starting to catch. Season the grilled vegetables and add a little more
oil.
3. Place the stock and garlic in a large saucepan and reduce by a quarter over a high heat. Add the drained, hot pasta and mix well. Add the lemon zest and half the cheese. Turn onto a serving dish.
4. Top with the grilled vegetables and scatter over the remaining cheese. Check the seasoning. Add a handful of rocket, a drizzle of oil and a twist or two of pepper. Serve immediately.

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