Cut 3cm of asparagus tips. Reserve for garnish. Cut stalks and all remaining asparagus into 1cm pieces.

Cook onion in 2 tablespoons butter in a heavy pot over moderately low heat, stirring, until softened.

Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.

Wash the green asparagus, chop off the wood ends and cut the sprout into small pieces. Sautè the chopped onion in a small amount of butter and olive oil. Add asparagus to the sautéed onion and cook for 5 minutes.

Add the rice to the same pot and keep adding boiling broth as needed. Cook for 13-15 minutes. Add the julienned smoked trout and mix it up gently. Season to taste, cream the rice with a knob of butter and serve hot.

Peel white asparagus, cut off the ends. Clean only the bottom part of green asparagus and cut off the wood ends. Slice white asparagus on the diagonal leaving the tops untouched.

Cut the carrots, celery and onions into large pieces. Heat the oil in a shallow saucepan. Vegetables and white asparagus stain until they loose color. Add a pinch of salt. Pour vegetable or asparagus broth.

Add curry and turmeric, make it boil and simmer for about 4 minutes.

Wash the asparagus and cut off the dry ends. Cut the stems into three parts.

Wash and cut cherry tomatoes into two pieces.

Peel avocado and cut it into small cubes.

Mix all the ingredients. Add rocket salad.

Pour a little flour on the work surface and roll out the puff pastry on it. Grease with olive oil, add salt and pepper to taste.

Cut the puff pastry into squares measuring 15x15cm.

Wash the green asparagus and cut off the dry ends. Wrap the asparagus stems in the envelopes so that the dough covers the asparagus. If you wish, you may add some cheese inside.

Cut off woody root ends of the asparagus.

Preheat the grill to the maximum temperature.

Oil the stalks or sprinkle olive oil on asparagus. Add salt and pepper to taste.