The season doesn’t last long, but with this year’s crop the best in decades, here’s how to make the best of the Great British asparagus. 20 - 30 mins 4 Medium Ingredients 4 duck breasts 2 bundles of British asparagus, trimmed Cooked noodles, to serve For the dressing 2tbsp toasted sesame seeds 5tbsp Japanese soy sauce 1 red chilli, deseeded and finely chopped 1 clove garlic, peeled and finely chopped 4tbsp rapeseed oil 2tbsp Japanese cooking wine 2cm ginger, peeled and grated 2tbsp sweet chilli sauce 1 lemon, juiced Method Score the skin on the duck breasts in a criss-cross, making sure that you don’t go through to the flesh. Place the duck, skin side down in a heavy based cold frying pan, place on a medium heat and cook slowly for approximately five minutes or until the skin is crisp and golden brown. Turn the duck and cook for a further three to four minutes. Remove from the pan and allow the duck breasts to rest for two minutes. Meanwhile, bring a saucepan of salted water to the boil, add the trimmed asparagus and cook for four to five minutes. Drain and keep warm. For the dressing, whisk all of the ingredients together. To serve, divide the asparagus between four warmed serving plates, slice each duck breast into three and place on top of the asparagus. Place the cooked noodles to the side of the duck and spoon over the dressing to finish. About The AuthorYorkshire Food & Drink Yorkshire's only dedicated food and drink website from Yorkshire Post Newspapers and its sister titles in the region. Showcasing everything Yorkshire has to offer from the fruits of the sea to the fields of the moors and beyond. It includes unbiased restaurant reviews by renowned food critics, recipes and 'how to' videos from some of Yorkshire's finest chefs and latest food and drink news and blogs from around our amazing county. And you can have your say either on the site or via our Facebook and Twitter accounts. Let us know what you think comments