Coarsely chop a small cauliflower, place in a food processor and pulse till the cauliflower resembles couscous. Place in a bowl.

Meanwhile, chop 12 asparagus spears into bite-sized pieces and fry in a grill pan with a little olive oil till nicely golden.

Toast a handful of skinned hazelnuts in the oven till golden and chop. 

Season the cauliflower with the juice of 1 lemon, a good drizzle of olive oil and sea salt. Add some finely chopped mint and chives, the asparagus and hazelnut and toss.

Optional: Serve with shavings of parmesan.