Salad – slice the asparagus on the diagonal, and boil for 3 minutes, leave to cool. In a bowl combine asparagus, with cold (maybe leftover) roasted new potatoes, peas, sliced radishes and cucumber, spring onions and a sprinkling of grated parmesan.
Pesto – trim and boil the asparagus for up to 10 minutes, but don’t let it become too mushy, drain the water and leave to cool. In a food processor combine the asparagus with garlic, pine nuts, oil, parmesan, salt and a little water. Pulse until you get the consistency you want and then add lemon juice, salt and pepper to taste.