Step 1

Thinly slice the tender white part of the leek in half circles.  Add 3 tablespoons of the olive oil to a cold sauté pan.  Turn burner on to medium and add the leeks.  Sauté until wilted and just starting to turn golden on the edges, about 6 minutes.  Add a pinch of salt to the leeks and set aside to cool.

Step 2

Core and shave the fennel bulb with a mandolin, peeler, or sharp knife, into very thin slices.  Slice the asparagus diagonally at similar thickness to the fennel, discarding tough ends.

Step 3

In a large bowl, add lemon thyme, lemon juice, salt, pepper, coriander and whisk in remaining olive oil.  Add the sautéed leeks, sliced asparagus and fennel.  Toss to thoroughly incorporate dressing.

Step 4

Add avocado slices and toasted almonds to serve.