Trim off the bottoms and put into a pan of boiling water for 2-3 minutes. Drain and put on the plate.
Orange and Ginger Sauce
Chop a 1cm square piece of ginger into small cubes and place in a saucepan with the grated rind and squeezed juice of a satsuma.
Heat in the pan and simmer for 5 minutes.
Sieve off the sauce and add 2 tablespoons to the asparagus.
Peel the potato then cut into thin strips. Cut the strips into heart shapes using a cookie cutter.
Heat the oil in a frying pan until very hot. Carefully put in the potato strips and fry until golden brown, turning over so they cook on both sides.
When they are ready drain off the excess oil and pat off with kitchen roll.
Take care to make sure the sauce is kept to a minimum. If there is too much the ginger might be too strong and it may leak onto the crisps and make them get soggy.