Asparagus and mushroom omelet ( cook asparagus and mushrooms in olive oil before filling)

To plate Divide the cooked asparagus onto warm plates and top with the sauteed whitebait.

In a large bowl, toss the sliced mushrooms with the cooked asparagus and the dressing.

Drizzle with olive oil, toss, adjust seasoning, and serve with good bread or alongside cold cooked asparagus.

Arrange the cooked asparagus on the toast, season with butter and a little salt and serve at once.

The vegetables that may be used for the stuffing are celery, radishes, onions, cucumbers, cooked asparagus, green peas, and string beans.

Cooked beets, cabbage, carrots, and olives may be used in the winter, and head lettuce, radishes, and cooked asparagus in the spring.

3- Cooked asparagus tips warmed in butter

Break the cooked cauliflower into its flowerets, dispose in the centre of the serving-dish and surround with a wreath of cooked asparagus tips.

Cut cold cooked asparagus into pieces an inch long, mix lightly with cream dressing and serve, in individual portions, on curly lettuce leaves.

Mix cold cooked salmon with mayonnaise, form in a mound and encircle with a wreath of cold cooked asparagus tips dressed with French dressing.

Make a plain omelet from six eggs, have ready a half pint of cream sauce, and either a can or a bundle of cooked asparagus.

2- Cooked asparagus tips

In 12 x 8-inch microwave-safe dish, arrange cooked asparagus, with stem ends toward outside; pour half of wine sauce over asparagus.

Cook asparagus wraps over a medium heat on an oiled barbecue hot plate, turning often, until they turn a rich golden brown (about 10 minutes).