400g/14oz asparagus spears, trimmed
1 large garlic clove, thinly sliced
½ lemon, juice only, to taste
1 tbsp roughly chopped flatleaf parsley
1 sprig thyme, leaves picked
2–3 tsp non-pareil capers, drained
salt and freshly ground black pepper
40g/1½oz blanched hazelnuts, roughly chopped
2 tbsp fruity olive oil
50²µ/1¾´Ç³ú Parmesan shavings