It is always advisable to purchase avocados which are still on the firm side as ripe ones will have their flesh bruised very easily. Avocados will ripe in just a few days if left at room temperature but the process can be quickened by putting them together with a banana in a roomy paper bag and leaving them in a warm place. You will know they are riped when they 'give' all over to a slight pressure and feel especially yielding at the stem end. Store ripe avocados in the salad drawer of the refrigerator if you want to keep them for a few days.

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Asparagus has been traditionally served hot with butter or a butter sauce, like the hollandaise, or cold with a vanaigrette dressing or mayonnaise. Using your fingers, pick up the stem by its base, then dip it in the sauce and eat from the tip downwards. As a meal starter or a light supper dish, serve it with a softly boiled or fried egg. Dip the tips into the yolk, then eat with white bread or toast. Egg and butter can be added in a dressing that provides contrasting crispness.

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