Instructions: Trim and peel asparagus if necessary, plunge into into a large pot of boiling salted water and cook until tender and bright green. Leave slightly underdone.

Drain well, arrange in a shallow oven-proof dish brushed with some melted butter.

Dice onion, celery and tomatoes.

Heat butter in pan, add onion, celery and garlic, stir over low heat until soft. Remove from heat, stir in tomato and herbs, season well.

Spoon tomato mixture over asparagus, then sprinkle with breadcrumbs and dot with butter. Bake 5-10 minutes at 180C/350F until golden brown.

Serve immediately.

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