Ingredients:
6 Zucchini Flowers, baby zucchini thinly sliced lengthwise, flowers coarsely torn
12 Asparagus , thinly sliced lengthways on a mandolin
2 Fennels, thinly sliced on a mandolin
Lemon Juice and Zest
60 ml Extra-virgin olive oil
½ cup Italian Parsley, chopped
30 gm Bottarga, finely grated
Directions:
Combine zucchini flower, asparagus and fennel in a bowl
Whisk lemon juice and zest, and olive oil in a small bowl
Toss with the zucchini mix and set aside to marinate (10-15 minutes)
Add fennel fronds and parsley and toss to combine
Season to taste, scatter bottarga over and serve
