Vibrant with a delicate crunch, asparagus is one of the best sources of natural foliate.

When choosing asparagus the spears should be even sized with tightly closed tips.

  Store the asparagus upright covered with cling wrap, in a glass of water in the refrigerator for up to three days.

To prepare the asparagus is so easy.

  Snap the tough base from the spears before cooking.

Serves 4 to 6

350g asparagus, trimmed and sliced lengthways, at a sharp angle, into 3-4 thin pieces

200g green beans, trimmed

300g broad beans, fresh or frozen

50g baby spinach leaves

1 shallot, very thinly sliced

1 red chilli, finely diced

½ tsp sesame oil

2 tbsp olive oil

1 tbsp lemon juice

1 tbsp black and white sesame seeds, toasted salt

Bring a large pan of water to the boil, add the asparagus and blanch for three minutes.

  Use a slotted spoon to transfer the asparagus to a bowl of iced water.   

Add the bean to the boiling water and blanch for five minutes.

 Use the slotted spoon to transfer the beans to the bowl with the asparagus, drain both and then set aside to dry.

  Add the broad beans to the bowling water and blanch for two minutes.

  Drain and refresh under cold water and then remove and discard the skins by pressing each bean gently between your finger and thumb.

Place all the greens in a large mixing bowl.

  Add the remaining ingredients, along with ½ teaspoon of salt, stir gently and serve immediately.

Asparagus is a perennial plant that is native to the eastern Mediterranean and Asia Minor areas.

The name “asparagus” comes from the Greek language meaning “sprout” or “shoot” and it is a member of the lily family as are onions, garlic, leeks, turnips and gladioli.

The ancient Greeks loved wild asparagus but it was the Romans who first cultivated it.

Asparagus is often called the “Food of Kings”. King Louis XIV of France was so fond of this delicacy that he ordered special greenhouses built so he could enjoy asparagus all year-round.