Snap the tough ends from the asparagus spears (the tough bases can be boiled for stock).

Place water, butter and salt in a large pot or frypan that is wide enough to hold the asparagus lying flat, and bring to a boil.

Once water boils, add asparagus, cover and cook until just tender (3-5 minutes, depending on thickness).

Drain well, pile onto a serving platter and serve at once.

To prepare asparagus, snap the spears as near to the base as they will allow – this finds the spot where they change from tender to tough.

It only takes about 48 hours for asparagus to grow from a little tip to a spear ready to harvest.

Look for firm, tight heads and crisp stems and store with the cut ends in cold water, like bulb flowers.