British asparagus has a very short season and May is really the month for us to enjoy our home-grown harvest. An almost leafless member of the lily family it takes up to 3 years for the asparagus crowns to develop sufficiently to supply shoots. Rich in protective vitamins A and C, asparagus is also a good source of heart friendly potassium and folate as well as energising iron. Asparagus also contains a carbohydrate called inulin which we don't digest but the beneficial bacteria in our intestines do. Eating foods rich in these carbohydrates support healthy levels of these beneficial bacteria which help prevent unfriendly bacteria populating our intestines.

Include asparagus in this healthy canapé which makes a great starter to welcome friends and family for lunch or drinks. Arrange a selection of cherry tomatoes, celery sticks, baby sweetcorn, radishes, peppers (yellow, red and orange), carrot batons, baby fennel and asparagus (lightly blanched) on a plate with a range of dips including Chalice's delicious tapenade or a tzatziki, hummous or taramasalata. Why not impress your friends with a home-made hummous (it always tastes nicer)?

Blend together 4 tablespoons of tahini with the contents of a can of chickpeas (rinsed and drained), 3-4 tablespoons of low fat plain yogurt, one garlic clove (crushed), 2 dessertspoons of olive oil and 2 dessertspoons of lemon juice. Chill for 1 hour before serving sprinkled with a little paprika pepper.