Phil Vickery served up farm-fresh asparagus wrapped in smoked salmon with pea and tarragon creme fraiche on This Morning.

The ingredients: 4 x 230g bundles British asparagus, trimmed, 4 tbsp extra virgin olive oil, Salt and freshly ground black pepper and 2 x 100g packs smoked salmon.

For the pea and tarragon crème fraîche: 2 x 200ml tubs crème fraîche, 4 tbsp tarragon, roughly chopped, 2-3 tbsp cider vinegar, 2-3 tsp caster sugar, 250g petit pois frozen peas, cooked and refreshed then drained and Spicy smoked paprika (optional).