As I’m sure you won’t have failed to notice, it’s British asparagus season – and it won’t be here for long. I’ve celebrated 1) by buying loads of the stuff and 2) by writing the first of my new blog series for The Food Network on the lovely green stalks. You can read that here.

As I say in the column, I’m a fan of eating it the old fashioned way – just with my fingers, salt and pepper and a well of gently melted butter. But that’s not really enough for supper is it? So, when I found myself testing out @thepigstrotter’s ‘perfect risotto’ recipe – using the classic basic ingredients of butter and parmesan, it struck me that it would make a bloody good accompaniment to asparagus.

After all, parmesan, butter and lemon (not in Felicity’s recipe but I added a bit of lemon zest to my dish) go very well with this sought after green veg, and the risotto makes a lovely vehicle for the juicy, buttery tips. It’s a much more credible marriage than Clegg and Cameron, or ‘Dick’ as my sister likes to call them. Eaten with a nice glass of white wine (New Zealand Sauv Blanc is my poison) it makes for a substancial, seasonal, delicious spring supper.

Make the most of it while you can! And watch out – Tesco is selling bunches of Peruvian asparagus right now, which is no doubt under-cutting our producers and not as flavourful as the stuff grown right here in the peak of our season.