Here are two of my favourite ways to cook perfect asparagus, says Clare Latimer
I have something in common with asparagus – neither of us like cold nights. Although we are now well into the asparagus season, the crop is not quite at its best yet for quantity due to the weather but quality is fine.
Here are a few facts about asparagus. It is related to the Lily family. It can grow 10 inches in 24 hours. It has no fat (not until you pour the butter on!) no cholesterol and is low in sodium. It is good for the promotion of red blood cells and is best eaten fresh for maximum flavour. So what a you waiting for? You can either buy from your nearest shop or have a day out and go to pick your own in the countryside.

ASPARAGUS WITH
HOLLANDAISE
For really fresh asparagus I feel it is a shame to do more than necessary as it can interfere with the delicate flavour. You used to have to cook the stalks standing upright but now they have bred it so the stalks are much more tender so I think a normal pan is the best and easiest way and it prevents you having to buy and store a special pan.
You could just serve it with melted butter but this is my favourite way. To tell where the tender part starts on the stalks, take one stem and it will snap in the right place if it is really fresh.

Serves 4
Ingredients
500g thick stalked asparagus, stalks cut at the tender point;
Two egg yolks;
The juice of one lemon;
Freshly ground black pepper;
225g butter.

Method
Bring a large long pan – you could use a roasting tin – of salted water to the boil and cook the asparagus for about three to five minutes depending on the thickness. Drain and rinse in cold water. Set aside.
To make the Hollandaise sauce, put the egg yolks, lemon juice and pepper into a blender.
Melt the butter in a saucepan and, when bubbling and very hot, turn on the blender to high and immediately pour in the bubbling butter.
Keep on maximum speed for 30 seconds after the butter has been added. The mixture should be thick and creamy. Place the asparagus spears on the plates; pour the sauce into a jug or four baby ramekins and eat immediately.

ASPARAGUS AND CHEESE TART
This is a lovely
warming supper dish
or starter for a
dinner party.
Serves 4
Ingredients
500g asparagus spears;
One 375g pack puff pastry, ready rolled if you are lazy!
A little milk for the glaze.
Four egg yolks;
200g Crème Fraiche;
100ml double cream;
Two tablespoons of mild horseradish;
Sea salt and freshly ground black pepper;
One tablespoon of chives, finely chopped;
Two tablespoons of freshly grated Parmesan.

Method
Preheat the oven 200C 400F or Gas mark six. Trim the asparagus for any hard cores. Roll the pastry out to rectangle approx 12 inches by nine inches or the size of the ready roll. Using a sharp knife, score one inch in from edge, not cutting quite through the pastry, all round and then brush the edge with little milk for the glaze. Lay the asparagus in a neat line across the pastry.
Mix together the egg yolks, crème fraiche, cream, horseradish, seasoning and chives.
Spread over the top of the tart and then sprinkle with the Parmesan. Cook in the oven for 30 to 40 minutes or until golden brown and cooked.
If the tart is browning too much at the edges then turn the oven down a little.