This recipe uses a vignarola recipe but combines with pasta. A very good combination…

Most cooks agree that when you have an amazing ingredient it is best to prepare it as simply as possible. And they are not wrong: this must be the very best way to eat asparagus. Steamed and presented in a big stack to share. Butter, salt and lemon are optional extras…

These pastries are irresistable. They look and taste delicious.

Asparagus goes well with Parmesan cheese. Asparagus also goes well with Taleggio and Gruyèr. It seems we can assume that asparagus works with cheese generally – so why not a fondue?

This recipe matches asparagus with a deconstructed puttanesca sauce. Surprisingly, this really works – the asparagus stands up well to the robust pizza flavours.

Asparagus and shellfish have an affinity with one another – prawns and crab are known as being particularly good partners…

This is an Italian stew made from spring vegetables including artichokes, broad beans, peas.

In San Joaquin County, at Stockton California they stage an Asparagus Festival in April. Stockton is the centre of asparagus growing in California so it makes sense to celebrate the crop…

These are outrageously delicious. Serve warm as an hors d’oeuvre.

Most asparagus bruschetta recipes use goats cheese. I tried this and it’s okay but unremarkable, so I made a artichoke and cannellini bean puree to replace the cheese – it’s much better.

This is an asparagus spin on a pea and potato samosa. I’ve held back on some of the spices to allow the asparagus to shine through.

These little quiches are full of spring vegetables, served with a salad they would make a brilliant lunch or light supper.

Spring rolls never fail to impress or delight. These rolls are designed to celebrate the asparagus season and although they taste deliciously Asian, you really can taste the asparagus. It works a treat.

Asian asparagus salad in a rice paper wrap – not your usual way with asparagus – but well worth the effort.

Fresh asparagus is full of flavour and goodness – the perfect vegetable to celebrate the arrival of spring. Dairy, eggs, potatoes, Parmesan and parsley all marry well with tasty asparagus and come together to create this delicious frittata recipe.