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.

Three asparagus and pastry recipes. Choose from goats cheese and spinach, Taleggio and mushroom, or Gruyère. All are quite simple and ideal for a light lunch or supper – or make in advance for a party or a picnic.

This is a spring asparagus dish – but not as we know it…

Here is the simplest way to enjoy the flavour combination of asparagus and Parma ham – side-by-side.

This is not really a recipe, more a method for grilling or griddling your asparagus.

A great flavour combination and presented here as a main meal salad or antipasto.

It’s the British asparagus season – make the most of it with this very simple combination: fresh asparagus from local fields and fresh peas from a pod, boiled and then quickly braised in butter, with lemon herbs and hazlenuts and kasha for a bit of crunch.

‘Risotto is my favourite dish, ever.’

A really easy and tasty starter or light lunch or supper. Make during summer when home-grown asparagus might still be available.