Ingredients
2 bunches asparagus, woody ends trimmed, diagonally sliced into 5cm lengths
2 baby fennel, ends trimmed, fronds reserved
½ papaw, deseeded, peeled, thinly sliced
100 g baby rocket leaves
2 125g portions hot smoked salmon, coarsely flaked
1 lemon, zested, juiced
¼ cup (60ml) olive oil
2 teaspoons Dijon mustard
2 tablespoons finely chopped chives
pinch of Salt