The British asparagus season is in full swing, but hurry – there's just six weeks left until it's off the shelves. Keeley Bolger unearths TV chef Marcus Bean's top tips for making the most of this special vegetable.

Like love, a perfectly brewed cup of tea and the next series of Downton Abbey, some things in life are worth the wait. And they include British asparagus.

With a season spanning roughly eight weeks a year and ending in late June, British asparagus is a flighty friend.

TV chef Marcus Bean has plenty of top 'tips'. He has teamed up with the British Asparagus campaign in a bid to encourage more of us to enjoy the home-grown delicacy, and has handed over some of his favourite recipes celebrating the humble spears. Here is one of his recipies.

ASPARAGUS, PANCETTA AND PARMESAN LINGUINE WITH CHIVE CREAM (Serves 2)

150g linguine, 1tsp olive oil, 8 asparagus spears, 50g thick cut pancetta (diced), 50ml double cream, 50ml vegetable stock, 2tbsp grated Parmesan, 2tbsp chopped chives, Salt and pepper.

Start by cooking the pasta in a pan of slightly salted boiling water until cooked, but still slightly al dente. Drain and drizzle with a little olive oil.

Put a medium-sized frying pan on the heat and add a drizzle of oil. Finely slice six asparagus spears, with the other two spears cut into four pieces.

Put them all in the pan and saute on a medium heat.

Now add the diced pancetta and cook for 3-4 minutes. Add the cream, vegetable stock and Parmesan. Then add the cooked pasta and chives, cook on a medium heat for 2-3 minutes. If the sauce gets a little thick, add a touch of water.

Once cooked, serve with a grating of fresh Parmesan and a little seasoning.