3 tablespoons olive oil
1 tablespoon white wine vinegar
½ teaspoon Dijon mustard
¼ teaspoon dried tarragon
sea salt and ground pepper
100 grams snow peas
100 grams sugar snaps
12 stalks medium asparagus, ends snapped off
1 small fennel bulb, fronds reserved
1 small red onion
2 medium zucchini
Dressing: Whisk all the ingredients in a large bowl and season. Salad: Blanch the snow peas and sugar snaps in salted boiling water for 1–2 minutes. Lift out and plunge into iced water to cool.
Cook the asparagus in the same boiling water until only just tender. Add to the iced water then drain all the vegetables and place on a clean tea towel to drain.
To assemble: Slice the asparagus into 2–3 pieces on the diagonal. Finely shave the fennel and red onion on a mandoline and use a vegetable peeler to shave long strips off the zucchini.
Add all the vegetables to the dressing and gently turn to combine. Lift out of the bowl and pile up loosely on a serving plate. Top with reserved fennel fronds and a grind of pepper. Serve immediately.