Blanch the fennel for 4 minutes, until it is tender, then drain it and keep it aside with a little cooking water. Blanch the beans in the same water for a couple of minutes (half the time if they are small). Drain, cool in cold water and remove the cuticle (if you prefer you can also avoid cooking)

Put them in a mortar with wholewheat salt, the chopped garlic and fennel and reduce them in a cream by adding a few tablespoons of cooking water, to taste two mint leaves, the extra virgin olive oil needed to obtain a soft dough and little lemon peel grated. Season with salt and pepper.

Heat a grill, oil the asparagus after removing the final woody part and place them on the hot grill. Turn them until they are grilled but still crunchy.

Toast some wholemeal bread, spread the cream of broad beans, add the asparagus cut into round slices keeping whole the tips that you will cut in half. Add a drizzle of extra virgin olive oil if necessary, a few leaves of mint and natural or lightly toasted sesame seeds. Serve immediately.