KITCHEN TIP: To keep asparagus as fresh as possible, pop the bundles, tip upwards, into a pint glass with a few inches of water at the bottom and store in the fridge.

For more tips visit British Asparagus

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Ingredients

Name: Asparagus and spring vegetable pasta
Ingredients: 400g British asparagus 170g frozen peas 350g pappardelle pasta Two knobs of butter 1tbsp olive oil Four shallots, finely chopped (if unavailable, use a medium onion or spring onions) Two garlic cloves, crushed 200ml crème fraiche (alternatively, sour cream) Handful of chopped mint Salt and freshly ground black pepper Parmesan, grated (or any hard grating cheese)

400g British asparagus

170g frozen peas

350g pappardelle pasta

Two knobs of butter

1tbsp olive oil

Four shallots, finely chopped (if unavailable, use a medium onion or spring onions)

Two garlic cloves, crushed

200ml crème fraiche (alternatively, sour cream)

Handful of chopped mint

Salt and freshly ground black pepper

Parmesan, grated (or any hard grating cheese)