7-8 stalks of Asparagus cooked until tender
200g roughly chopped Hazelnuts
Mixed lettuce leaves
For the dressing
2tbsp lemon juice
5tbsp olive oil
1 level tsp salt 1 level tsp freshly ground black pepperPlace the lettuce leaves on a plate, layer the Kumara and Asparagus over the lettuce.
Sprinkle with the choppped hazelnuts, pour over the Olive Oil and Lemon dressing and turn gently.