Make the most of asparagus -

Ingredients

• Generous pinch of saffron strands
• 2 tbsp olive oil
• 350g (12oz) risotto rice
• 1 bunch spring onions, thinly sliced
• 1 garlic clove, crushed
• 150ml (1/4pt) Italian dry white wine
• 150g (6oz) fine asparagus or fine green beans, sliced
• 1 litre (1 3/4pt) hot vegetable stock
• 6 tbsp finely grated Parmesan cheese
• 8 slices Parma Ham, torn in half
• 16 spears of asparagus
• sea salt
• 4 slices Parma ham
• 4 tbsp Maille Hollandaise Sauce
• 2 bunches of asparagus
• 2 tbsp Mayonnaise – Make your own or open a jar
• 1/2 tbsp Maille Dijon Mustard
• black pepper to taste
• Large handful (100g) of thin French beans, trimmed
• Large handful British Asparagus
• 3 – 4 large broccoli florets
• Large handful of baby broad beans
• 2 heads chicory, separated into leaves
• 75g/3oz frozen peas
• 2 tbsp Maille vinaigrette (see below)
• salt and freshly ground black pepper