For the first few weeks of the asparagus season it seems criminal to do anything other than eat the spears simply with butter or olive oil and seasoning. But as the season progresses and the price comes down we start looking for other ways to enjoy this short-season crop.

• Make an anchovy dressing by mashing together 3 anchovy fillets with a small clove of garlic. Add a squeeze of lemon juice and a little extra virgin olive oil then dress warm asparagus spears with the mixture. This dish is good served on its own with bread to mop up the juices or as a side with grilled lamb chops.Other dressing ideas for asparagus include blitzing together olive oil, lemon and basil; mixing peeled and diced tomatoes, olive oil and chopped olives; or combining chopped hard-boiled eggs, chopped tarragon, extra virgin olive oil and white wine vinegar.

• For an ideal breakfast dish, serve soft-poached eggs and hollandaise with steamed asparagus. Add crisp bacon or smoked salmon for a more hearty meal.

• For an asparagus risotto, use the woody stalks and peelings (if you bother to peel them) to flavour a light chicken or vegetable stock before straining it. Chop the asparagus and blanch in the stock then set aside. Make a white risotto with the stock and add the cooked asparagus in the last few minutes. Finish with a little grated lemon zest and juice, freshly grated parmesan and a few of your favourite herbs, such as tarragon and chives.

• Make an Italian-style frittata for lunch for one. Heat a little oil or butter in a small frying pan then add 3 beaten eggs seasoned with salt and pepper. When nearly set, add some chopped cooked asparagus along with crumbled goat’s cheese, a few herbs and grated parmesan then place under a grill for a few minutes to finish cooking the top.

• Make a simple pasta by cooking thin egg tagliatelle with blanched sliced asparagus then toss through a little butter and lemon or orange juice.

• Try a creme of asparagus soup. Gently fry a chopped onion until soft then add a cubed potato and stir to combine. Add stock and cook for 15 minutes until the potato is tender. Add chopped asparagus (reserve the tips for garnishing) and cook for a further 5 minutes. Blitz with a stick blender, add a dollop of creme fraiche or cream, adjust seasonings and top with the asparagus tips.

• The ubiquitous asparagus roll can be a thing of great beauty – make them with fresh white bread, simply blanched asparagus and your favourite mayonnaise or aioli, given a boost with the addition of freshly chopped herbs and grated lemon zest.

• For a quick Chinese-style stir-fry side dish, heat peanut or another neutral oil in a wok then add grated ginger, chopped garlic and blanched sliced asparagus. Heat through then season with sea salt and a little sesame oil.

• For a simple chicken casserole, brown chicken thighs (skin on or off, depending on preference) in olive oil. Add cloves of peeled garlic, a bay leaf or two, some white wine and 1⁄2 a cup of chicken stock. Cover and simmer for 10-15 minutes or until the chicken is cooked through. Add sliced asparagus and cook for 2-3 minutes until just tender. Good as it is or add cream, creme fraiche or sour cream for a richer dish. Serve with something to soak up the juices such as a mash, rice or pappardelle.

• Try making asparagus pesto to toss through pasta, spread on crostini or serve with fish or chicken. Blanch and chop asparagus then place in a food processor with a clove of garlic, some toasted almonds, salt, extra virgin olive and a dash of lemon juice. Blend until smooth.

• And finally, a few salads – roast or grill asparagus and serve with boiled new potatoes and hot smoked salmon or prawns. Or try steamed asparagus with orange segments, avocado, and an orange and olive oil dressing.