The season for English asparagus is very short. Make the most of it! Compared to its imported South American or Spanish cousins, local (organic if you can get it) asparagus is a delicacy that needs very little ‘dressing up’.

Forget all the specialist cooking equipment. Just steam the spears over boiling water for around 10 minutes, or until they’re soft at the top, and still a bit firm at the bottom. Serve with local butter and freshly-ground black pepper. That’s it!