• Peanut and vegetable rice-paper wraps
• Panfried baby hake fillets on a bed of spring greens
• Beetroot and goat’s milk cheese tart with granadilla dressing
• Steamed greens and fish fillets with avo mayo
• Asparagus and pasta parcels with parmesan cream

Cook asparagus

Asparagus is best when bought in season as they lose flavour and crispness within days after being harvested.

If the ends are woody, cut or snap them off and gently peel the harder skin of each spear off using a vegetable peeler or sharp knife.

Make bundles - as much as you can hold in a hand - and tie them together at the top and towards the bottom with some string or an elastic band.

Steam the asparagus over boiling water for a couple of minutes - they will be done when you can easily stick a sharp knife into the woody ends.

They should be firm, not floppy, and a bright green.