“The perfect starter for a summer’s day. White asparagus is something of a delicacy and can be a little more expensive than the more widely used green asparagus. If white is unavailable feel free to use green, especially the wonderfully crisp English asparagus available from April onwards, which is both plentiful and less expensive.”

• 24 medium, white asparagus spears
  Lemon juice
  Salt
  Sprigs of chervil
• Dressing
  50ml sherry vinegar 100ml truffle juice 100ml olive oil
  250ml double cream
  1 small whole truffle
  

Remove the tough bottoms of the asparagus spears. Cook in boiling salted water, with a squeeze of lemon juice added, for 4-6 minutes until just tender but still slightly crisp.

To make the dressing, use my hand blender with the whisk attachment to mix together the vinegar, truffle juice, oil and cream. Finely chop the truffle and mix in.

Drain the asparagus and place six spears on each warmed plate. Pour the dressing over the asparagus, scatter over shavings of truffle and garnish with fresh chervil.