Instructions

1. Preheat the oven to 180°C.
2. Cut the fennel fronds off and set aside, then cut the fennel into 8 long wedges.
3. Arrange them in a baking dish.
4. Mix the oils, vinegar, maple syrup, miso and soy sauce in a small bowl. Pour over the fennel, combine well. Add a squeeze of lime juice. Cover with foil and bake for 25 minutes.
5. Meanwhile wash the asparagus and snap off the woody ends.
6. Take the dish out of the oven and add the asparagus and sesame seeds. Squeeze the lime juice on top, then toss.
7. Bake for another 8-10 minutes.
8. Scatter the spring onion, fennel fronds and chopped herbs on top, then serve immediately.