At last, it's arrived. A little later than normal, after a rainy few months, but for the next six to eight weeks, the shops will be full of British asparagus.
Eat it any earlier than this and the chances are it will either have been flown in from Peru or have been grown in energy-gobbling heated polytunnels. Whether or not this bothers you, remember that asparagus grown in the cool British climate has a unique flavour that is well worth waiting for.
The question is: now that it's here, what are we going to do with it? Boiled for five minutes and wiped in butter is a much loved method, but it is by no means the only one. Here are some ideas ' please feel free to add your own.

Grilled, as a topping for toasted sourdough bread. First, spread a generous layer of cream cheese or goat's cheese on the toasted bread, then the cooked asparagus, followed by a drizzle of olive oil. This was inspired by a Lindsey Bareham recipe

In a risotto with other green seasonal vegetables such as broad beans, peas and spinach. Purists might prefer this recipe for simple asparagus risotto

For a twist on the traditional route, make up a lemony buttery sauce. Melt a lump of butter with the juice and grated zest of a lemon. Add some chopped chives or other herbs if you wish, and serve in a little jug with steamed asparagus spears. This recipe includes a dash of Tabasco

Anyone growing their own veg may well have some radishes and maybe even some broad beans ready to harvest by now. Here's a recipe that combines them with asparagus in a seasonal salad.

For a deeper flavour, smear your spears with olive oil, season and roast in a hot oven for 15 minutes. Top with thin slices of parmesan while they're still hot to make up a winning starter.

For a controversial twist to a traditional vegetable, here is a Heather Mills' recipe for a vegan-tastic asparagus and pasta dish

Asparagus is also a tasty addition to a BBQ. Brush with olive oil and put on the grill for a couple of minutes each side. Here's a recipe for barbecued spears with rocket, goats cheese and a lemony dressing.

Is there any time of day when asparagus isn't welcome? Not according to this Ready Steady Cook chef who recommends that you enjoy an asparagus breakfast, topped with a fried egg. See here for recipe.

For an easy, wholesome lunch, try this miso soup recipe from Times chef Jill Dupleix. 

The perfect place for the tough ends (which many people like to chop off) is in a stock or soup. Try this cream of asparagus soup.

Cooking tip: to steam, simply stand a tied up bunch of asparagus in three inches of boiling water, cover and cook for 3 to 6 minutes. For more tips, go to the British Asparagus website