THE season for British asparagus is very short, so I like to make the most of it, as these luscious, tender spears are one of the highlights of the year.

Although locally produced asparagus is much more expensive than the imported varieties, it’s worth every penny.

The UK grown produce is plumper, sweeter, infinitely more tasty and satisfying. As I said, it isn’t here for long – by mid-June it will have disappeared.

Asparagus can be cooked in a variety of ways. As its simplest, steam it until it is just tender.

The key to maintaining its flavour and lovely bright green colour is to be sure that it doesn’t get overcooked. Serve it with some fresh butter, and a dash of lemon juice.

It also goes well with a little balsamic vinegar and shaved parmesan cheese. Just go easy on the balsamic as it’s powerful stuff, and you don’t want the spears drowned in it.

Asparagus will also take being wrapped in filo pastry and baked quickly in the oven, with a smattering of poppy seeds and finely grated parmesan.

And it also goes very well with fish, and a creamy but light sauce, such as the one featured here, will not detract from it.

Fillet of trout with fresh cream sauce and asparagus

Serves four

Ingredients

4 x 150g portions of trout

2-3 asparagus spears per person

Small bunch of mint

250mls double cream

100mls white wine

100mls fish stock

25g butter

MORE RECIPES: Slow Cooked Belly Pork With Creamy Mash And Green Vegetables

Place the fish stock and wine into a pan large enough to take the four pieces of fish. Bring to the boil, add the fish and poach gently for about 4 to 5 minutes or until cooked. Remove the fish and season, place somewhere to keep warm.

Boil the poaching juices and reduce by half, add the cream re-boil and simmer gently for a couple of minutes, season to taste and strain through a sieve.

Steam the asparagus gently until just tender.

Melt the butter in a pan and stir in the chopped mint at the last minute.

Place the fish in the centre of the plate, add the asparagus, butter and mint and spoon the sauce over the top. Serve with new potatoes and any other spring green vegetable you fancy.