1.   Add a medallion of salmon, top it with two asparagus tips and sprinkle with chopped cherries or cranberries and scallion slivers.

2.   Add the asparagus tips and the rest of the asparagus.

3.   Add asparagus tips and morels.

4.   Combine asparagus tips and walnut dressing.

5.   Drop the reserved asparagus tips into lightly salted boiling water and cook until just tender.

6.   From the menu I chose an appetizer of succulent and earthy braised pork belly with morel cream, glazed asparagus tips and organic micro greens.

7.   Garnish each serving with a few asparagus tips and a swirl of the orange creme fraiche, plus the optional chive blossoms.

8.   Remove rice from heat and stir in the cream, cheese, asparagus tips and optional truffle oil.

9.   The creamy lemon pasta dish makes a light first course and can be tossed with some cooked asparagus tips, peas or even shrimp.

10.   This may be garnished with asparagus tips, shaved fennel and radishes marinated in vinegar, truffle oil, salt and pepper.