Shaved asaparagus with mozzarella & anchovies

Start by shaving the asparagus. Lay the spears flat on a chopping board and use a potato peeler to shave them into long, thin ribbons. Alternatively, slice the asparagus lengthways into thin strips. Put the shaved asparagus into a mixing bowl filled with iced water; set aside.

Put the garlic in a pestle and mortar with a good pinch of salt and pound until creamy. Add the anchovies and keep pounding together until they’ve broken down. Mix in the oregano leaves, bash a few times, then squeeze in the lemon juice and add the oil. Bash until everything is creamy and mixed together. Alternatively, whizz these ingredients in a mini food processor until they become a smooth paste; season. When the dressing is ready, drain the asparagus, pat dry with kitchen paper so there is no moisture left, then toss with the dressing and rocket. Divide the mozzarella between plates, add plenty of freshly ground black pepper, then top with the shaved asparagus salad. Serve with toasted sourdough, if liked.