Serves 4-6 as a side.

• 2 bundles of medium asparagus spears (about 500g/1lb)
• Zest and juice of 1 lemon
• 100ml/3½fl oz of cold-pressed Greek olive oil
• 1 teaspoon of dried oregano
• 3 shallots, finely chopped
• small bunch of flat-leaf parsley, roughly chopped
• 1 teaspoon of roughly crushed black peppercorns
• Sea-salt, to taste

Snap off the tough ends of the asparagus spears and freeze to use in stocks or soup. Rinse the spears under running water.

Bring 5cm/2½” of water to a boil in a wide saucepan. Season lightly and add the spears. Simmer for 3 minutes, or until the asparagus spears are just tender. Drain and spread on kitchen towel to dry.

Place the zest and juice of the lemon in a bowl. Add 100ml/3½fl oz of cold-pressed Greek olive oil, 1 teaspoon of dried oregano and season with salt and crushed black peppercorns.

Lightly toss the asparagus spears in the dressing.

Add the finely chopped shallots and the roughly chopped parsley. Give everything a final toss and serve at room temperature.

Eat.