Finally we can once again celebrate asparagus season. The season is short and very weather dependent so making the most of it as i have done here. Will certainly make you feel as though you have totally indulged in the asparagus season.

When purchasing asparagus. Always look for fresh, green firm spears. If shrivelled then it's not fresh. I also store mine, upright in a little water in the fridge. They need water, just like flowers.

To simply prepare, hold the spear of asparagus in the tips of your fingers, one hand towards the tip and the other towards the thick base. Push up and it will snap in the tender place. You can use the tough ends for stocks.

ASPARAGUS WITH BOILED EGGS - BREAKFAST

This combination is an absolute winner and one that every year i celebrate for breakfast. It is such a decadent way to start your day.

Serves 4

Ingredients

4 free range/organic eggs

24 spears fresh asparagus, ends removed

2 tsp lemon juice, cider vinegar or white wine vinegar

2 tsp butter

Sea salt and cracked pepper

4 tarragon leaves, if available

Method

Bring two pot suitable sized pots of water to the boil. One for asparagus and one for boiling the eggs.

Plunge the asparagus into the boiling lightly salted water and cook until tender (4-8 minutes depending on the size. Drain immediately when cooked.

At the same time in the other pot of boiling water, lower your eggs carefully into the water and bring back to the boil. Boil the eggs for 4- 41/2 minutes, this will give you the perfect boiled egg,just the former will be a little runnier.

As soon as your time is up, remove the eggs and place them in your egg cup. Season the asparagus lightly with salt and lay next to your egg.

Remove the top of the egg, add ½ tsp butter, dash of lemon juice or vinegar, sprinkle of salt and pepper, and finish with finely chopped tarragon leaves.

Dunk in you asparagus and enjoy.

ASPARAGUS FRITTATA - LUNCH

I never tire of a good frittata, only a few ingredients needed and before you know it you have made a healthy, filling meal.

Serves 6

Light olive oil for cooking

2 onions, peeled and finely sliced

2 medium waxy, white potatoes

12 spears asparagus, tough ends removed

5 good quality medium eggs

Sea salt and freshly ground pepper

Method

Heat 1-1.5cm of olive oil in a deep, medium sized frying pan.

Add the onions and cook slowly for about 20-30 minutes until golden and soft. In the meantime peel the potatoes and slice into 1 cm rounds.

Add the potatoes to the onions and turn up the heat a little. Cook until the potatoes are tender. Drain the mixture through a sieve. Set aside.

Return to the heat and add another tablespoon of oil if required. Add the asparagus spears, season lightly and cook over a moderate heat until the asparagus is tender (5 minutes). Remove from the pan and wipe clean.

Beat the eggs in a bowl. Add the potato, onion and asparagus mix and season well with salt and pepper. Heat 2-3 tablespoon olive oil in pan and over medium heat and add mixture, allow to settle briefly (about 2 minutes) gently pushing the back of a spatula around the edge of the tortilla to create a round edge. Continue to gently push the mixture from the inside out to cook the egg. Now allow the egg to set so the base forms, tidy up the edge and place a plate over the surface of the tortilla, carefully flip and slide tortilla onto plate. Now return the tortilla back to pan with cooked side up. Return to heat and continue to cook for a further 5 minutes or until golden.

Remove from pan and cut into desired wedges.

Can be eaten at room hot or at room temperature.

ASPARAGUS LASAGNA - dinner

I love the twist asparagus adds to this delicious lasagna recipe. You can of course add your own favourites to this create your own personalised lasagna!

Serves 6-8

Ingredients

6 sheets of fresh lasagne sheets or 250g instant lasagna sheets

1 Tbsp olive oil

50g pancetta or good quality bacon, sliced finely

2 shallots, finely sliced

2 garlic cloves, crushed

1 tsp fresh thyme leaves

4 bunches (24 -28 spears) asparagus, tough ends removed

4 spring onions, cut into finger length pieces

250g ricotta cheese

½ cup cream

100g fresh parmesan cheese, finely grated

1 tsp salt

Freshly ground pepper

2 cups mozzarella cheese, grated

2 Tbsp butter

Method

Preheat the oven 180C

Bring a large pot of salted water to the boil.

Add the fresh pasta sheets, stirring gently to separate. Cook for 5 minutes. Drain immediately, refresh under cold water and drain. Drizzle over a little oil to keep separated, set aside.

If using the instant lasagna sheets, you do not need to cook them before hand.

In a fry pan, add the oil and heat over a moderate to high heat.

Add the pancetta and fry lightly to melt down the fat and get the delicious flavours going, add the shallot and garlic, cook gently for a further 2 minutes.

Add the asparagus, spring onions and thyme.

Cook until the asparagus is just tender (about 4 minutes). Set aside.

In a large bowl, add the ricotta, crean, ½ the grated parmesan cheese, pancetta and asparagus mix and combine gently. Season with salt and pepper.

To assemble the lasagna, begin by spreading a little of the asparagus mixture over the base of your dish. Then lay a sheet of pasta over. Repeat this process until all the pasta and asparagus has been used finishing with a pasta layer. Sprinkle with the remaining parmesan cheese, blob over the butter and add plenty of freshly cracked pepper.

Bake in the preheated oven for 20-30 minutes and the top of golden and bubbling.

Serve this with more freshly grated parmesan cheese, and green salad.