Asparagus is easy to cook. Wash thoroughly, remove white woody ends It needs no special equipment, just boil in a saucepan until the stem is soft, around 6 minutes, but before the tips get soggy. If you have a steamer you can steam asparagus, which helps to preserve the texture and the goodness.

Serve hot with lots of butter. Or, if you are weight watching, (Asparagus is low in fat and calories at around 18 calories per 100g), try vinaigrette dressing instead.

Asparagus is very versatile. Serve hot as a starter or main course. We've included a recipe for soup, which is a favourite with our staff. You can also use it cold in salads and even pickle it

Here we've used use it to add decoration and flavour. The spears were first boiled until tender, then coated in olive oil and grilled for a few minutes and served over a goat's cheese surrounded by Salami, Parma ham, Chorizo, artichoke and half boiled eggs.

This ASPARAGUS SOUP uses asparagus trimmings, you can use all but the white woody stems, making an economical dish with a taste of luxury. Suitable for vegetarians.

Ingredients:

450g (1lb) asparagus trimmings
1 small onion, chopped
30g (1oz) unsalted butter
Good handful fresh chervil or tarragon, chopped at the last minute
900ml (1.5 pints) vegetable stock
150ml (0.25 pint) cream or milk
Freshly ground salt and black pepper

Method:

Wash, trim and chop the asparagus. Melt the butter and add all the chopped vegetables. Sweat in the butter until softened. Add the stock and seasoning. Bring to the boil and simmer gently until the vegetables are totally cooked.

Liquidise and then pass through a sieve into a clean pan. Add cream and most of the herbs, reserving a few sprigs for garnish. Heat through and check for seasoning. Serve with reserved herbs scattered on top.

When buying Asparagus the spears should be straight and uniform and the tips closed and tight. It is best enjoyed fresh but can be kept for longer if the cut stalk is kept moist. Place upright in an inch or two of water or wrap the cut end in a moist kitchen towel, keep in a cool place.

Asparagus is a truly remarkable vegetable. It is low in fat and rich in protein, contains Vitamins A and C and is a source of calcium, iron, folic acid, rutin and gluthathione. All of which means it will lower the risk of heart disease, cancer, liver disease and increase circulation. Perhaps though its most potent property comes from gluthathione with its ability to act as an anti-viral agent and its ability to boost the immune system. Great for helping ward off those summer colds!