Asparagus is a bright green vegetable cultivated in the spring and summer. While enjoyed as a crisp, tender veggie nowadays, asparagus has long been used in numerous cultures as a medicine due to its diuretic properties. Asparagus is actually depicted in an Egyptian frieze dating back to 3000 BC, and it was also eaten in ancient Spain and Syria. The tips contain the most flavour, and they are the most delicate, although the stems can also be eaten and enjoyed. Below, we've got plenty of tasty asparagus recipes, including a creamy asparagus soup, BBQ'ed asparagus and a yummy asparagus and smoked salmon salad.

Asparagus tips are delicate in flavour and texture, but the ends can be tough, woody and a little uninspiring. Generally, it's recommended that you roughly snap the ends off of each asparagus spear before cooking. Instead of chopping the ends off of the spears in one go, snap them off individually where they naturally bend in the middle. That way, you'll be sure to get rid of all of the woody ends.

If you're chopping asparagus spears for use in soups or frittatas, carefully snip off the delicate tips, then finely chop the stalks as they need to be a little smaller so they can cook through. You can cook asparagus in a huge number of ways – you can fry it or cook it on a griddle pan to really bring out the flavours, or you can even roast it in the oven. Alternatively, asparagus can also be simmered for a couple of minutes, then refreshed under cold water to keep its colour and texture.

Asparagus spears are best when in season, and British asparagus season tends to be between the end of April and the end of June – so keep an eye out for it in the supermarkets and farmer's shops! Alternatively, try frozen asparagus. They do tend to be a little watery, so pat them dry with kitchen paper after cooking before you serve so you get all the flavour of the asparagus without the water.