Method

Bring a large pot of salted water to the boil.

Put lemon juice, olive oil, honey and pistachios into a screw-top jar. Season with sea salt and freshly ground black pepper. Shake well and set to one side.

Place asparagus into boiling water and cook for 1 minute. Remove and plunge into cold water. Add courgette to the water and cook for 1 minute. Drain and rinse under cold water.

Put asparagus and courgette into a bowl, then pour over the dressing. Toss to combine and season with a little more ground pepper.

Arrange rocket over the base of a serving platter, then top with the dressed asparagus and courgette.