Fresh asparagus with biltong, black garlic and olive butter

Place the olives, anchovy fillets, biltong dust, black garlic, sugar, parsley and half of the fennel bulb in a food processor and pulse until roughly chopped.

Place the butter in a mixing bowl, add the chopped biltong mixture and mix well. Allow to stand at room temperature until needed.

Thinly shave the remaining fennel bulb half and crisp up in a little iced water.

Blanch the asparagus spears until just tender, 2 – 3 minutes. Drain and place on a serving dish. Top the warm asparagus with spoonfuls of the biltong butter and finish with the shaved fennel bulb. Add a generous sprinkling of biltong dust and sea salt to serve.