Le bouquet d’asperges à la tapenade et son voile d’huile d’olive de Peillon, garni de pissenlits

• 20–24 fat asparagus spears
• 200 g/7 oz wild dandelion leaves

Peel the asparagus spears and put them in a pot of lightly salted boiling water; when the water comes to the boil again, cook the asparagus for 15 minutes. Drain and allow to cool on a clean kitchen towel to absorb any remaining moisture. They should be served slightly warm.

Wash and dry the dandelion leaves. Arrange the leaves on 4 salad plates. Place 5–6 asparagus spears in a fan on e