9 Ways With Asparagus

Start by boiling the potatoes for 15-20 minutes until perfectly soft. While these cook, steam the asparagus for 5-10 minutes, until it's cooked but still has a slight bite. Once cooked, drain and leave both to cool down to room temperature.

Once cool, cut the potatoes into bite-sized pieces and place into a large bowl with the rest of the salad ingredients. Pour over the dressing ingredients and give everything a really good mix before serving.

Whisk the egg yolks in a bowl over a saucepan of gently simmering water. Add the vinegar and continue whisking for around five minutes, or until light and fluffy.

Start adding the clarified butter very slowly while constantly whisking, until the mixture has a mayonnaise-like consistency.

Cook the poached egg and asparagus to your liking.

Finally, whisk the Marmite into the sauce, and serve drizzled over the asparagus and poached egg.

Heat a little oil in a saucepan, add the spring onions and garlic and cook until soft. Add the potatoes, celery and vegetable stock. Bring to the boil, then simmer until the potatoes are softened.

Cut the asparagus tips from the stalks, then cut the tips lengthways in half. Chop the stalks. Add all the asparagus to the pan and cook it for 2-3 minutes until almost tender. Add the spinach and cook for 1 minute.

Transfer half of the mixture to a blender or food processor and blitz until smooth. Pour this back into the pan. Add a good pinch each of salt and pepper. Reheat, if necessary, before serving hot, sprinkled with sunflower seeds.

To make the romesco sauce, simply put everything in a blender, season and blitz until you have a coarse puree. Set aside.

Boil the eggs for 5 minutes, drain off the water and refresh the eggs under cold running water for 2 minutes until cold. Carefully peel the eggs and set aside.

Place a large sauté pan over a medium heat and add a glug of olive oil and the butter.

When the butter begins to foam, add the asparagus and season well. Cook for 3 minutes, turning the asparagus as you go. The butter will start to turn brown and the asparagus will become tender. Turn off the heat and transfer the asparagus to a kitchen towel to drain.

Divide the asparagus between plates, a good dollop of romesco and then cut the eggs in half lengthwise, season and add to the plates.

Preheat oven to 200°C/180°C Fan and rub the inside of a shallow ovenproof dish with unsalted butter.

Bring a large pan of salted water to boil and blanch the asparagus for one minute, then drain in a colander and run under cold water to stop the cooking. Once the asparagus is cold, drain and place in the ovenproof dish.

In a small pan on a medium heat, melt the butter, then stir in the flour. Cook, stirring for 1 to 2 minutes until lightly golden. Remove the pan from the heat and gradually whisk in the milk to form a smooth sauce. Return to the heat, stir and simmer for 2-3 minutes until the sauce has thickened to the consistency of custard.

Remove from the heat and beat in the egg yolk, mustard and Worcestershire sauce. Season to taste with salt and pepper and pour most of the sauce over the asparagus.

Top with the comté and place the dish in the oven for 8 minutes. Meanwhile, turn the grill on high. After 8 minutes, transfer the dish from the oven to the grill to cook for a further 1-2 minutes until the top is golden brown and bubbling. Serve immediately with crusty bread.

Put the spaghetti on to boil in a large pan of salted boiling water.

Trim the asparagus and cut each spear into three.

Heat 1 tablespoon of butter and 1 tablespoon of oil in a frying pan and add the garlic and fry for a minute and then add the asparagus. Toss in the pan for a couple of minutes, then remove and set aside.

In the same pan add another 1 tablespoon of butter and 1 tablespoon of oil and add the prawns. Cook for a minute each side until turning pink. Then add the Italian seasoning, salt and pepper, stock, sriracha, lemon juice and chilli flakes, and allow the pan to bubble. Stir the asparagus back in.

Drain the spaghetti, reserving some of the cooking water and toss it through the mixture in the pan, adding some of the cooking water if you feel it needs to be a bit looser. Serve immediately.

Wash and trim the asparagus and lay it on a baking sheet. Preheat the grill to high.

In a small bowl, mix the miso, vinegar, honey, ginger and seasoning and drizzle it over the asparagus, tossing with your hands to make sure the spears are well coated.

Place the asparagus under the grill for around 5 minutes, turning it a couple of times until it is slightly charred.

Transfer to a serving plate, add the lime wedges and sprinkle with sesame seeds and spring onion slices.

Wash and trim the asparagus, then blanch it briefly in boiling water. Refresh it in cold water, then set to one side.

In a small bowl, mix the crushed garlic, olive oil, breadcrumbs, red pesto and parmesan and mix together. Set to one side.

Put the pasta on to cook in a large pan of salted, boiling water.

In a separate pan on a medium heat, melt the butter and add the garlic and fry for a minute. Add the flour and cook for one more minute, stirring as you go.

Now slowly whisk in the milk, start with 700ml and see how much your sauce thickens – you want it to coat the back of the spoon, but not get too thick, so add more milk if necessary. Now take off the heat and mix in the cheeses and plenty of salt and pepper to taste.

Preheat your grill on medium-high, then mix the pasta with the sauce and the blanched asparagus and transfer to a large oven proof dish. Crumble over the breadcrumb mix. Put under the grill for around 5 minutes, or until golden and crispy.

Snap off the bases of the asparagus, where they naturally break.

If the stems are very fat, plunge into salted boiling water for 90 seconds and refresh into an ice bath. However, if the stems are fine, you may grill them directly.

Preheat a chargrill or BBQ until very hot.

Toss the asparagus with olive oil, salt and pepper.

Place directly onto the grill and turn only when the asparagus have been seared and grill lines have appeared. Ensure that the asparagus is grilled on all sides.

Place onto a serving plate, zest the lemon over the asparagus and finish with the pecorino, pea shoots and a final pour of olive oil.