Instructions: If using samphire briefly blanch it first in a large pan of unsalted water to rid it of excess salt.

Splash some oil into a wok and fry the garlic and lemon grass until the garlic starts to colour.

Add the asparagus samphire (if using) mangetout beansprouts and spring onions; and stirfry for about 1 minute.

Splash with a dash of soy sauce stir through the leaves and serve.

Sprue asparagus suits the wok treatment (as do asparagus tips so use these if you cant get sprue). Samphire is a small saltmarsh plant made up of leafless segmented stems. Like asparagus its best in spring and early summer.

Quantities. are in handfuls and splashes as stirfrying is not a "by scales" way of cooking. Add a little chopped red chilli if you want some heat though it doesnt need it. Good with grilled or flied fish.

Serves as many as you like

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