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Preheat the oven to 220C/425F/Gas Mark 7. Roll out the pastry into a thin rectangle measuring about 35cm x 25cm, the depth of a 10p piece, and slip it onto a baking sheet. Using a sharp knife, lightly score a line around the pastry, 2cm in from the edge, to create a rim, then prick the inner rectangle with a fork. Chill for 30 minutes.

Heat the oil in a large frying pan and gently sauté the onions for 10 minutes until meltingly soft. Season and set aside. Trim the asparagus, cutting off the tough ends of the stems, then drop into a pan of boiling, salted water and cook for 3-5 minutes or until al dente. Drain and spread out to cool on some kitchen paper.

Spread the sautéed onions over the pastry, taking care not to cover the rim. Arrange the asparagus on top. Remove the rind from the cheese, slice finely and dot over the asparagus filling. Immediately place in the centre of the oven and bake for about 10 minutes, then reduce the temperature to 200C/400F/Gas Mark 6 and cook for a further 8-10 minutes or until the pastry is crisp and the cheese bubbling.

ASPARAGUS AND NEW POTATO FRITTATA

This takes a little time to cook if you sauté the potatoes, as here, but it is worth the effort. Eat warm or at room temperature with salad and crusty bread, or cut into chunks and serve with drinks.

Serves 4

6 tbsp extra virgin olive oil
1 large onion, finely diced
450g new potatoes, washed and diced
200g (trimmed weight) asparagus
30g finely grated parmesan or gruyère
Salt and freshly ground black pepper
6 organic or free-range eggs, beaten

Heat 3 tbsp of the olive oil in a 25cm-wide, nonstick frying pan over a low heat. Fry the onion for 7 minutes, until soft, then tip into a strainer and drain off the oil. Place the onion in a large bowl and pour the oil back into the frying pan. Add another tbsp of oil and gently sauté the potatoes for 25-30 minutes, turning regularly, until golden.

Meanwhile, cook the asparagus in a pan of boiling water for 3 minutes, until tender. Drain, cool and pat dry. Cut into 2cm chunks and mix into the onions. Add the potato and cheese, then season to taste. Mix in the beaten eggs.

Add a further 2 tbsp oil to the pan and return to a medium heat. Add the egg mixture and, using a wooden spoon, gently cut through it so the liquid egg runs to the bottom. Stop as soon as it begins to set, but give the pan an occasional shake to keep it loose around the sides. After 5 minutes, cover the pan with a plate and invert it so the frittata slips out. Slide it straight back into the pan and cook the reverse side for a further 6 minutes. Serve hot or cold.

CHICKEN, ASPARAGUS AND MOREL FRICASSEE

Fresh morels are in season, but they are not always easy to find, so use dried morels instead. Selected Sainsbury’s stores sell Fungi Foray dried jumbo morel mushrooms (£5.49 for 20g). Alternatively, order a mixed box of dried wild mushrooms that includes ceps, chanterelles, horns of plenty and morels (£15.85 for 78g) from Carluccio’s (www.carluccios.com). Serve with buttered tagliatelle, new potatoes, rice or even in an old-fashioned vol-au-vent.

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