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Look for asparagus that is freshly picked and has a juicy, firm feel. Choose asparagus that is plump and not dry and woody looking, the buds should be tight and closed. The ends should not be too white and dry.

Trim off the tough, dry ends at the point where the stalk begins to pale (the snap test can waste much of the juicy perfectly edible stems). Young asparagus spears are more tender and can be trimmed just at the end.

Plunge into a pan of boiling salted water and cook for 2-4 minutes. Serve with melted butter or vinaigrette.

If serving the asparagus cold in a salad or another dish you can just blanch the asparagus in boiling water for 2 minutes then plunge immediately into ice cold water to stop the cooking.

Alternatively lightly brush the asparagus with oil (rapeseed, sunflower or olive oil) and season with salt and pepper and cook on a preheated hot griddle pan for a 2-4 mins (depending on size) turning a couple of times to ensure even cooking. You can barbecue asparagus in the same way, but it can fall between the bars if not carefully arranged and turned.