This is a lovely light and seasonal dish that is quick to prepare, tastes fantastic and still has all the makings of a showstopper. Fresh asparagus spears are wrapped in savoury sausage meat, coated in crisp breadcrumbs and served with a bright lemon mayonnaise.

The contrast is what makes it: juicy sausage meat, tender asparagus and a crisp golden coating, with the cool, citrusy mayonnaise cutting through the richness. It looks rather special on the plate, although the ingredients are simple and most of the preparation can be done before anyone arrives.

Serve three spears per person for a light lunch with a leafy salad, or arrange them on a platter as an elegant starter for four. Either way, they are best eaten while the crumb is crisp and the asparagus is still warm.

Method

1. Prepare the asparagus. Rinse the spears, dry them thoroughly and snap or trim away the woody ends. Leave the tender spears whole.
2. Wrap the spears. Divide the sausage meat into six equal portions of about 50g. With slightly damp hands, flatten one portion into a thin rectangle and wrap it evenly around the middle of an asparagus spear, leaving the tip and a little of the stem visible. Press the seam and ends firmly to seal. Repeat with the remaining spears.
3. Chill. Arrange the wrapped asparagus on a plate or tray and refrigerate for 15 minutes. This allows the fat in the sausage meat to firm up and helps the coating hold its shape during cooking.
4. Make the lemon mayonnaise. Mix the mayonnaise with the lemon zest, 1 tsp lemon juice, the herbs if using and a little black pepper. Taste and add the second teaspoon of lemon juice if you want a sharper sauce. Cover and chill until needed.
5. Coat the asparagus. Spread the breadcrumbs over a shallow plate. Roll each chilled sausage-wrapped spear in the crumbs, pressing gently so they adhere all the way around.
6. Cook slowly. Heat the oil in a large frying pan over a low-to-medium heat. Add the wrapped spears and cook for 12–15 minutes, turning them carefully every 2–3 minutes, until the breadcrumb coating is evenly golden and the sausage meat is cooked through. Keep the heat gentle so the crumbs do not burn before the centre is ready.
7. Check and rest. The sausage meat should reach 75°C at its thickest point. Transfer the spears to kitchen paper for a minute to remove any excess oil.
8. Serve. Arrange the warm asparagus on individual plates or a sharing platter and serve the chilled lemon mayonnaise alongside.

Food-safety note: Keep the uncooked wrapped asparagus refrigerated at 5°C or below and cook it within 24 hours. Refrigerate the lemon mayonnaise until serving, and check the sausage meat reaches 75°C before eating.