Asparagus

Rinse the spears and snap or cut off the tough, woody ends. Peel white asparagus from just below the tip downwards; green asparagus usually needs no peeling.

Lower the spears into salted boiling water: thin ones often take 2–3 minutes, thicker ones 4–6. They are ready when a knife slips into the thickest part but the spears still hold their shape.

Peel it well and trim the ends, then simmer the spears gently in salted water for about 8–12 minutes, depending on thickness. Serve with melted butter or hollandaise; the tips cook faster, so keep them above the water if you can.

Trim a little from the ends and stand the spears upright in a jar with a small amount of water, then refrigerate. Cover the tops loosely and use them within a few days.

Yes. Trim and blanch the spears in boiling water for 2–4 minutes, then cool them quickly in iced water, drain and freeze in a single layer before packing them away.

Asparagus pairs well with eggs, butter, lemon, Parmesan and hollandaise. Try it in a tart, with poached eggs, or alongside salmon or new potatoes.

Tenderstem broccoli or green beans work well in many cooked dishes, though neither has asparagus’s distinctive flavour. Use them in similar amounts and cook until just tender.

Asparagus contains compounds that break down into sulphur-containing substances, which can give urine a strong smell. Some people produce the smell but cannot detect it themselves.