A great way to use the leftovers from cooking asparagus is to make asparagus oil. This flavoured oil adds a delicious sophistication to everyday dishes, for guests and special occasions. Bottled in a pretty bottle, it also makes a great gift.

Ingredients

500 ml Grape seed- or a mild rapeseed oil

300 g asparagus trimmings and peel

1 bunch of lemon balm

Preparation

Bring all the ingredients to the boil and leave to infuse over a very low heat for 1 hour. Pour through a fine sieve into a sealable jar or bottle. The asparagus oil will keep for several months in the fridge.