Asparagus is best when treated simply, whatever the width of the spear. It makes a delicious soup and a good addition to leafy green salads, simple pastas and creamy tarts.

ASPARAGUS, SMOKED SALMON AND CREME FRAICHE SALAD

This is a fantastic starter.

Serves 6

30 spears medium or fine asparagus
6 Belgian endives (chicory), trimmed
200ml crème fraîche
1 tbsp lemon juice
2 tbsp extra virgin olive oil
Salt and freshly ground black pepper
400g (12 slices) finely sliced smoked salmon
1 small bunch of chives, roughly snipped

Wash and trim the asparagus. Drop into a pan of boiling, salted water and cook for 3-5 minutes — depending on the thickness — until the stems are tender but retain a little bite. Drain and spread out to cool on plates lined with kitchen paper.

Separate the Belgian endive (chicory) leaves. Put in a large bowl with the cool asparagus spears. Whisk the crème fraîche in a small bowl with 2 tbsp of cold water.

When you are ready to serve, drizzle the endive and asparagus with the lemon juice and olive oil. Toss well, lightly season, then mix again. Divide between six plates. Weave in the smoked salmon slices, drizzle over the crème fraîche and scatter with chives. Serve immediately.

ASPARAGUS AND CARAMELISED ONION TALEGGIO TART

Use bought puff pastry if you wish, but home-made tastes better. If making your own, use 250g butter with 250g plain flour. Roll out as instructed below and save the trimmings for another recipe.

Serves 6

450g puff pastry
3 tbsp olive oil
225g onions, sliced
Salt and freshly ground black pepper
300g (trimmed weight) fresh asparagus
225g taleggio cheese

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