Why eat asparagus? Well, firstly ... chopped onion, garlic and celery. Cook over medium heat till onions start to turn ...

Add the onion, celery, carrot and garlic and cook, stirring occasionally, over a low heat for 10 minutes, or until soft but not coloured. Meanwhile, cut the woody ends from the asparagus spears ...

Arrange three quails’ egg halves alongside, cut-side up and sprinkle with celery salt. Arrange the asparagus spears alongside the salmon with a wedge of lemon. Pour over the tarragon dressing ...

5. Plate the meatballs and the asparagus and pour the sauce over it. Sprinkle with chopped red chili to serve. 1. Remove the strings from the celery. Cut the celery stalk and leaves into thin slices.