Kate Cawley is business development manager on Eco-Eating and granddaughter of the one of the original business founders, Reginald Cawley.

She shares her favourite seasonal recipe with us here.

“I just adore asparagus, and so does my daughter Lily. It’s the peak season for asparagus at the moment and we eat masses of it.   I love it blanched in steamy water and served with melted butter, but here’s a recipe from BBC Good Food that I love too…

Ingredients

• 1 bunch asparagus
• 142ml tub double cream
• 2 garlic cloves, peeled, but left whole
• 50g parmesan half grated, half shaved
• 250g tagliatelle

Method

1. To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan bring the cream and garlic to the boil. Take off the heat, remove the garlic, then set the pan aside.

2. Cook the stalks in boiling salted water for about 4-5 mins until tender, drain, then tip into the cream with the grated parmesan. Blitz with a hand blender until smooth.

3. Cook the pasta according to pack instructions, then throw in the tips 2 mins before the end of cooking time. Gently reheat the cream, drain pasta, then tip into a bowl with the cream. Toss, divide into pasta bowls, top with parmesan shavings and serve.

Per serving

931 kcalories, protein 28g, carbohydrate 100g, fat 47 g, saturated fat 26g, fibre 5g, sugar 5g, salt 0.53 g

With thanks to Good Food magazine for this recipe