200g sushi rice

3tbsp of sesame seeds

100g asparagus

4tbsp soy sauce

1 large ripe avocado

2 limes

2 nori sheets

1tbsp of wasabi (optional)

Cress

Sushi rolling mat

Cook the sushi rice according to the packet instructions

Toast the sesame seeds in a dry frying pan until golden, and then cook the asparagus on a high heat for 10 minutes or until nice and charred

Put the soy sauce onto one plate and the sesame seeds onto another. Roll the asparagus in the soy sauce, then in the sesame seeds to coat

Peel and destone the avocado, then slice into strips, and squeeze over the juice of 1 lime

Lay the nori on a sushi rolling mat, spread over half the rice leaving a 2cm gap at each end and spoon a little wasabi - if you like it - along the centre

Top with strips of avocado and the coated asparagus, then carefully (and as tightly as you can roll up the sushi

Using a sharp knife, cut the rolls into small pieces. Serve with soy sauce, some cress, and lime wedges for squeezing over