Nigel Barden served up asparagus with bolzano sauce on Radio 2 Drivetime with Simon Mayo.

The ingredients are: 1.2kg green asparagus, 60g butter, 1 tsp salt and a pinch of sugar.

For the sauce: 4 eggs, 125ml olive oil, 1 tsp mustard (Continental or Dijon), 1 tsp lemon juice, 2 tbsp dry white wine, 2 tbsp chopped parsley, 1 tbsp chopped chives, salt and freshly ground black pepper.