Gino D’Acampo served up two asparagus dishes one with pecorino cheese and the other with a poached egg on Gino’s Italian Express.

The ingredients for the asparagus with pecorino cheese: 150g salted butter, 400g asparagus spears, woody ends removed, 80g freshly grated pecorino cheese and Salt and freshly ground black pepper.

With the poached egg: 300g asparagus, woody ends removed 6 tablespoons extra virgin olive oil, 3 tablespoons white wine vinegar, 4 very fresh eggs, Salt and freshly ground black pepper.

See Gino’s recipes in his new book titled: Gino’s Italian Express available from Amazon now.