It's here in abundance and I've already eaten tonnes of the stuff - sod the expense when it's so good; the British asparagus season is too short to worry about such things, and I don't bother with the Spanish stuff or any of the other stuff available for more of the year as it's always disappointing. How do you eat yours? I could do with some inspiration as I've done all my favourites. So far we've had it: In risotto - stir through risotto about 10 minutes before finished and allow to cook through. You can use the trimmings to flavour the stock. Heavy on the parmesan, please. Boiled in lively water and served with nothing but butter and sea salt Chargrilled and then served with a fried duck egg flopped on the stalk end and parmesan grated over the tips. A holy trinity, asparagus, egg and cheese... In a frittata - soften asparagus cut into 4cm lengths in butter in a pan and then add a beaten mixture of eggs, cream cheese and parmesan and let cook slowly until just cooked through. Add tarragon leaves if you have them - amazing with asparagus Boiled or chargrilled and then eaten as dippy 'soldiers' for a boiled hen's egg. Cooked on the barebecue - intensifies the flavours amazingly... Any other suggestions?