How to make asparagus with lentils and hazelnut romesco sauce

Make the most of asparagus season by complementing your spears with earthy lentils and smoky romesco

(Photos by Julia Platt Leonard)

The British asparagus season is fleeting, starting at the end of April and finishing about 8 weeks later in June. While it’s here, grab it.

Nothing – aside from fresh peas and rhubarb, perhaps – says spring in quite the same way.

It’s versatile too – steam, boil, grill or even eat asparagus raw and shaved in a salad, if you find especially fresh and tender spears.