WAYS WITH ASPARAGUS
Blanch asparagus in lightly salted boiling water; drain then serve as a side dish, drizzled with soy sauce and topped with finely grated ginger.
Pan-fry fish fillets in a little butter then remove and keep warm. Deglaze the pan with a splash of verjuice, salt and pepper. Blanch asparagus spears in lightly salted boiling water, then refresh under cold water and drain. Add a splash of cream to the verjuice and serve the fish on asparagus spears topped with the sauce.
Put cooked asparagus in a shallow serving dish and drizzle with vinaigrette dressing. Chop a couple of hard-boiled eggs, scatter over asparagus, then sprinkle with capers and chopped parsley.