Now, you may thinks this an Abomination, but trust me – it’s gorgeous. We only eat English asparagus, as we feel the imported upstart has no flavour, so we tend to gorge on the stuff when it’s in season. This was the first bunch of 2009, and this is one of our favourite things to do with it.

2 tbsp groundnut oil
2 thin slices fresh ginger, peeled and lightly mashed
5 cloves of garlic, peeled and lightly mashed
1 dried red chilli, coarsely crumbled
900g asparagus, peeled and cut into thirds
4 tbsp vegetable stock
1 tbsp soy sauce
1/4 tsp salt
1/4 tsp caster sugar
1 tsp sesame oil

heat the oil in a wok over high heat, then add ginger and garlic. Stir quickly, and add the red chilli. Stir once, and add asparagus. Stir fry until the asparagus turns deep green and is coated with oil. Add the stock, soy sauce, salt and sugar. Stir, bring to the boil, then cover, turn the heat to low, and cook for 3-4 minutes until asparagus is just tender.

uncover, and boil away most of the liquid. Add sesame oil, stir once and serve.