If you must add something to your fresh asparagus, then let it be a sharp vinaigrette dressing, but only after enjoying those first few freshly-picked spears with little more than melted butter or shavings of Parmesan cheese.

Another way of enjoying asparagus is to wrap each spear in freshly-baked brown bread and butter, having trimmed off the crusts, to enable the bread to bend into place. Vinaigrette sauce sprinkled on to the asparagus before rolling in the bread, rings the changes if you want to add more flavour . . .

You can serve it this way as a snack when enjoying a chilled glass of wine in the early evening.

You will need: White wine vinegar Olive oil Salt and freshly ground black peppercorns Other ingredients that can be added include: Pinch of dry mustard powder Chopped mint Horseradish sauce Chopped chives Chopped parsley Method: You will notice that I have not given quantities for the sauce. This is because it’s such fun making it up as you go along.

Basically you need to make up a mix of vinegar and oil using one third vinegar to two thirds oil.