Isn’t it great to have lovely looking veggies back in the shops. I’m a big fan of asparagus and the way I cook it now is – not to cook it. I just snap off the woody bits at the end, lay the spears in a glass dish and then pour boiling water over. Wait about a minute and there you go, it’s ready to eat.

Asparagus with poached eggs, asparagus in your frittata, asparagus alongside your omelette – there is something about asparagus and eggs that just go together. Make the most of asparagus while it is fresh.  And no, you are right, I didn't mention Hollandaise sauce with your eggs and asparagus!

& strawberries

It’s great to have sweet strawberries in abundance again now. Strawberries are very low in calories and make a great dessert sliced with low fat, low sugar yoghurt. Or try a couple of strawberries added to your salad for colour.

Here are some more ways to incorporate them into your menu.

• Sliced on your cereal
• Sliced and served on crackers with lite cream cheese
• Sliced into your salad – ½ box in the salad and the other half to enjoy as your carbohydrate choice with lunch. A 250g punnet can be swapped for an apple sized fruit.
• Chopped and served in a long glass with soda water or sparkling water, with slices of lime or lemon.  What a lovely refreshing non calorie drink this season!

Make the most of them while they are here.