River Cottage Spring Episode 1 - Lambs and asparagus

3. Putting asparagus centre stage

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3. Putting asparagus centre stage (Image 3 of 8)

"Asparagus is never cheap and it should never be used on the side," says Hugh. Both Tim and Hugh have a recipe in mind where the glorious green is centre stage. The best recipe will make it onto that night's menu at Canteen.

Hugh's going for soft boiled egg with steamed asparagus and some cider vinegar served in a jazzy looking pipette - or, as he calls it, "a DIY hollandaise sauce."

Tim's challenger features asparagus spears topped with shaved goat's cheese, Cornish sea salt and an apple balsamic dressing. Hugh is impressed.

"It's so good it's going on the menu. Tomorrow!" he japes.

Boss Hugh decides that, after all, his recipe will be the one on offer tonight. Better luck next time Tim.