Espárragos de Navarra con vinagreta

Step 1: Lay each 2 ¼ lb thick fresh white asparagus spear flat on a board and peel it with a vegetable peeler from just below the tip down to the base, turning as you go. A common mistake is peeling too lightly: white asparagus has a thick fibrous skin, and any left on stays stringy however long you cook it.

Step 2: Snap or cut off the woody last 2–3 cm. Tie the spears into two bundles with kitchen string.

Step 3: Bring a tall pan of water to the boil with the 2 tsp salt and 1 tsp sugar. Stand the bundles in it (or lay them flat in a wide pan) and simmer for 12–18 minutes, depending on thickness, until the tip of a knife slides easily into the thickest part of the stem.

Step 4: Lift out the bundles and leave them to cool in a little of the cooking water so they stay moist.

Step 5: Whisk the ½ cup extra virgin olive oil and 2 tbsp sherry vinegar with a pinch of salt, then stir in the 1 shallot, ¼ red pepper, ¼ green pepper, 1 hard-boiled egg and 1 tbsp flat-leaf parsley.

Step 6: Drain the asparagus, lay it on a platter and spoon the vinaigrette over the middle of the spears, leaving the tips clear. Serve warm or at room temperature.