Salmon fillets with fresh asparagus and Jersey Royal potatoes is my offering to She Who Must Be Obeyed this evening. Yum, yum! Fillets coated finely with olive oil, then sea salted, peppered and sprinkled liberally with oregano - in the oven at No. 6 for 15 minutes.

I'm a pretty finicky cook so tend to use the tips of the asparagus, particularly if they're fairly thick-stemmed.

Any ideas for using the rather chewier lower stems - apart from another steamed/boiled dish?