Quick ideas

Turn finger-thick asparagus spears in olive oil and sprinkle with sea salt crystals. Roast at 200C/400F/gas mark 6 for 10 minutes and serve them sprinkled with grated Parmesan and black pepper.

For asparagus rolls, wrap the spears in puff pastry, seal tightly and cut into inch-long pieces. Brush with beaten egg and bake at 200C/400F/gas mark 6 for 10-15 minutes until the pastry is golden and puffed up.

A great idea is with duck eggs, boil them for 6 minutes, until they are soft-cooked. Use espresso cups as egg cups and dip asparagus spears in the runny yolks.

Steam slender asparagus spears and cool them in iced water. Dry and wrap in prosciutto to serve with drinks.

For quick blender hollandaise to serve with asparagus, whizz together three egg yolks, 1 tbsp lemon juice, 1 tbsp white wine and a pinch of salt. With the motor running, dribble in 5oz/150g very hot melted butter. Use immediately or store for an hour or so in a vacuum flask.

For asparagus Benedict, put three rashers of crisply grilled streaky bacon on a toasted English muffin, pile on the steamed asparagus and top with hollandaise sauce.