Asparagus season is on its way. Chef’s Handyman tip 1: Asparagus with raspberries. Steam or cook asparagus (500 g, 1 lb) in salt water with a dash of sugar until soft. Place raspberries (350 g or 10 oz.) in a bowl. Leave some aside for decoration. Combine raspberries with 4 tbsp. of fennel or olive oil, 1 tbsp. of raspberry vinegar, a dash of herbal salt and black pepper. Add oregano leaves and lemon rind (1 lemon). Place asparagus on plates. Add dressing. Garnish with raspberries and oregano leaves.

Chef’s Handyman tip 2: Green asparagus with garden radish vinaigrette. Steam or cook asparagus (500 g, 1 lb) in salt water with a dash of sugar until soft. For the radish vinaigrette, chop garden radish, add 4 tbsp. of olive oil, 1 tbsp. of balsamic vinegar, salt and black pepper. To make dressing for the salad, combine 4 tbsp. of olive oil, 1 tbsp. of apple vinegar, chopped chives (1 bunch), salt and black pepper. Sprinkle the salad with the dressing. Place asparagus on plates. Garnish with garden radish vinaigrette. Add salad.

Chef’s Handyman tip 3: Asparagus salad. Steam or cook asparagus (500 g, 1 lb) in salt water with a dash of sugar until soft. Cut asparagus in pieces. Place white asparagus and fresh spinach leaves (200 g, 7 oz.) on plates. Garnish with raspberries (200 g, 7 oz.) and edible flowers (12). To make dressing, combine 4 tbsp. of fennel oil, 1 tbsp. of apple vinegar, salt, black pepper, peppermint leaves and chervil. Sprinkle salad with dressing. Serve the asparagus salad lukewarm. Bon appetite, yours Chef’s Handyman team.