Anna Jones’s asparagus recipes

Asparagus carries flavours brilliantly, be it sauteed with lemon, soy and chilli, or raw in a crunchy and creamy saladAsparagus has overtaken my kitchen. While I will never tire of it eaten simply, with good butter, salt and a squeeze of lemon, it lends itself to spring recipes, like this salad of thinly sliced raw spears sliced into coins and dressed with lemon, yoghurt and finished with golden breadcrumbs. Or my new creation, an asparagus saute: over-ordering meant I could be a little bit brav