Toss the fennel and asparagus in a bowl with 1 tbs of olive oil a little salt and some pepper and the asparagus and roast in a hot oven until browned and totally soft.
Meanwhile mix all the gratin ingredients in a bowl and leave to one side.
When nearly the fennel is nearly done wash the chard and once drained add it to a hot frying pan, where it will pop and crackle stirring regularly. Cook until totally collapsed. Press it against the edge of the pan with a spoon to get rid if any excess water. Distribute the Chard among the asparagus and fennel.
Turn the oven to grill and scatter the gratin mix over the vegetable s. Cook until the crumbs are golden browned