Now that the earth is heating up, asparagus spears are pushing their way through the earth with such enthusiasm you can almost see them moving towards the sky. Asparagus is plentiful — so this is the time to indulge yourself and add asparagus spears to everything you can. Its season is short, lasting only until midsummer’s day, so do not put off your purchase of local asparagus, because it will be over before you realise it. For the best asparagus, visit your local pick-your-own or farm shop where it is usually picked the very morning you purchase it. I get mine from Medley Manor Farm, in Binsey, where it is picked fresh daily by the Gee family who have been farming it for years. This recipe is but one of many that you can cook which celebrates this wonderful vegetable at this time of the year.

YOU WILL NEED: One bunch asparagus 12 oz (350g) spaghetti Four free-range eggs — beaten 2oz (50g) Parmesan cheese — grated fine Small bunch fresh basil Salt and freshly ground black peppercorns to season.

Method: Trim the woody ends from the asparagus, and chop the spears into bite-size pieces.

Boil the spaghetti in salted water until almost cooked, then drop in the chopped asparagus pieces and cook for a further three minutes.

Drain and transfer into a large warmed bowl, then pour in the beaten eggs and Parmesan cheese and mix well together with a little seasoning. It is important that this is done while the spaghetti is still hot enough to cook the eggs as you mix.

Tear the basil leaves into pieces and scatter over the dish just before serving with a little extra cheese.