Start by preparing the couscous, place the couscous in a bowl and cover with the hot vegetable stock and 1 tbs of olive oil, allow to stand until all the liquid is absorbed. Fork through and then add lemon zest, lemon juice, chopped dill and sumac.
Wash the asparagus and snap off the ends of the lower stem, discard these ends. Slice the stalks in half lengthways. Heat the 2 tsb olive oil in a griddle pan and pan fry the asparagus for approximately 2 mins, depending on its thickness, so nicely browned but not over cooked.
Place the pine nuts on a baking tray in a hot oven for 3/4 minutes, until they are slightly browned. Careful not to burn!
Assemble the salad, place the couscous on the serving platter, layer over the asparagus, sprinkle over a pinch of sea salt then pile on peashoots and shaved parmesan.
Sprinkle over the pine nuts and decorate with a few sprigs of dill and a drizzle of fruity olive oil.