This recipe comes from the recently published The Perfect Pickle Book, by David Mabey and David Collinson (Grub Street Press £8.99). This excellent book contains pickle recipes that I have never seen published before, including one for asparagus pickled in oil, which can be eaten the same day or stored in the refrigerator for at least a week.

It's a very tasty way of serving your asparagus when offering it as part of an al fresco meal. It is also easy to prepare - rather like making a marinade.

Other unusual ingredients that they place in the pickling pan include dates, citrus rind, pigeons, pineapple and radish pods.

YOU WILL NEED: 450g (1lb) fresh local asparagus One tspn salt 180 (6fl oz) olive oil 50 ml (2 fl oz) dry white wine 50 ml (2 fl oz) white-wine vinegar Jars tall enough to contain the asparagus.

s=11METHOD: Trim the asparagus, cutting off the woody base of the stems until the sticks are about 15cm (6in) long at the most, making them as even as possible.

Put the sticks into a pan of salted water and bring to the boil, then remove from the heat, strain and refresh under cold water.

Drain well.

Pack the asparagus carefully in clean sterilised jars, keeping the sticks upright.

Whisk the olive oil, wine and vinegar in a bowl and pour into the jars, so that the asparagus sticks are covered.

Cover with a conventional top that will not corrode if placed in contact with the vinegar, or clingfilm and several sheets of greaseproof paper secured with a rubber band.

Store in a refrigerator or eat the same day.