Ingredients Approximately 12-18 spears of asparagus 2 bunches watercress 200g Goats Cheese Sea Salt 1tbsp finely chopped chives Olive oil, for drizzling 2 limes, one zested and the other cut into wedges A small handful of chopped toasted hazelnuts Method Wash the asparagus and remove the ends. Remove the large stems and discoloured leaves from the watercress, rinse in cold ...