1 large fennel bulb, tops trimmed for garnishing
2 bunches of asparagus, tough ends snapped off
olive oil
2 cups frozen broad beans, blanched and peeled
1/2 cup roasted hazelnuts or walnuts, roughly chopped
sea salt and pepper
1 tbsp poppy seeds, toasted in saute pan
1/3 creme fraiche
2 tbsp Greek yoghurt
2 tsp lemon juice
1 clove garlic, crushed