When you cook the asparagus and spring onions with a fierce heat then squeeze over lemon juice as you remove them from the oven or grill, the wizened and charred vegetables suck up all the citrus, to be served as a tangle with chopped dill.
It’s asparagus season, and though my favourite way to eat the delicious spears is grilled or barbecued with lots of oil, flaky salt and lemon, they are delicious quickly blanched or steamed and tossed in butter.