Fennel, asparagus and chard gratin recipe

Ingredients

• 4 medium fennel, sliced straight through into eight lengthways
• 1 bunch of asparagus
• 500 g chard - approximately 4 large chard leaves
• 1 tbsp olive oil
• 2 pinchs salt and black pepper
• 30 g stale white bread crumbs
• 40 g parmesan cheese
• 3 cloves garlic, finely grated
• 1 stalk of rosemary, finely chopped
• 1 zest of unwaxed lemon, finely grated
• 20 hazelnuts, finely chopped
• 2 tbsp chopped curly parsley
• 1 1/2 tbsp olive oil