4–6 thick or 8–10 medium very fresh asparagus spears
1 young head of fennel, trimmed, a few feathery tops reserved
A handful of small salad leaves, e.g. buckler leaf sorrel or land cress
Salt and freshly ground black pepper
70–80g good-quality aged Caerphilly cheese, such as Gorwydd
For the dressing
Grated zest and juice of 1/2 lemon
4–5 tbsp cold-pressed rapeseed oil
Cut off the woody ends of the asparagus and peel the lower end of the stalks. Using a mandolin or very sharp knife, cut the asparagus on the diagonal into very fine slices. Halve the fennel and, again, using a mandolin or very sharp knife, slice the fennel as thinly as possible and place in a bowl with the asparagus. Shake the ingredients for the dressing together in a screw-topped jar and season with salt and pepper to taste.
Add the leaves and feathery fennel tops to the asparagus and fennel and season lightly. Toss with the dressing and arrange on plates. Shave the cheese with a small, sharp knife or a vegetable peeler and scatter over the salad.