Asparagus for me are almost synonimous with Spring just like Strawberries are. They are typical of that Season which is when they are at their best. During my Childhood I didn't like Asparagus very much, they were mainly blanched by my Mum and I did find them just alright. However I was a fussy Child. 

Come to being an Adult things turned around. I appreciate Asparagus a great deal which means I am looking forward when they are properly in Season. 

However I didn't come around to like the White preserved Asparagus but they are a reputed delicacy. Being honest I never cooked much with that type of Asparagus therefore I need to do so more often. Maybe for me the White Asparagus will be an acquired taste.

We mustn't forget the Purple Asparagus which is sweeter than its counterparts and very delicious.

An ancient name for Asparagus is Sparrow Grass. What is common in both appelation is the 'Spar'. It has to do with the manner an Asparagus shoot from the ground very errect, like a spear and/ or an arrow: the stem is thin yet strong and the head does remind, a little, the tip of a spear or an arrow. The origins of Spar is assumed to be of Greek origin, from the Antiquity or prior to it ( within the prehistory of Euro-Asian languages). We do know of the Spartians but also of Spartacus who led the revolt of the slaves ( around 73 BC until Spartacus death in 71 BC). 

Anyhow here are a few ideas with either varieties of Asparagus because they are a Vegetable which can be used at any time of the day (in different days of course in multiple ways) because of their delicate sweetness.

Breakfast: Soft boiled Eggs and Green Asparagus Soldiers to dip into the Egg is a delicious and simple way to start the day. It is also nutritious. Two Eggs per person along with six Asparagus Spears constitute a nice Breakfast.

Brunch: One of my favourite Brunches is grilled Green Asparagus served upon toasted buttered (Salted Butter) Sourdough Bread, topped with a luscious poached Duck Egg. Season to your taste and enjoy. The rich yolk of the Duck Egg will provide the sauce to the Asparagus Toast.  Ensure you remove the fibrous woody stems of the Asparagus or just chose the thin Spears type (already processed to not have a fibrous base to the Asparagus). This is a Easter morning Brunch.

Lunch: Asparagus, (Green) can be used to make a healthy warm Salad. Griddle skinned Chicken Breasts, Asparagus, Halloumi Cheese, Courgettes long strips, Baby Gem Lettuce cut in half. Add sliced Tomatoes, or even roasted Tomatoes à la Provencale (Plate only for the roasted Tomatoes), a few Capers Berries and Kalamata Olives to the Salad bowl or plate. Dress the Salad with Ladolemono: a Greek Salad Dressing based upon Lemon, Oregano and Extra Virgin Olive Oil. (Very easy to do). The result is delightful and a very Summery Greek influenced Salad.

Tea Time: One beautiful thing about tea time or tea parties is that they are at a time when someone may crave something up until Dinner time. May it be savoury or sweet. Sweet is the treat which is expected at that time, but an offer of light savoury food is not unusual like a Sandwich, a Quiche or a Soufflé. With Asparagus, purple ones, sweetness can meet a little saltiness in a Soufflé made with some Goat Cheese (Chavroux is perfect for that matter), but also with Lemon Zest inserted. The Asparagus, Goat cheese and Lemon Soufflé, especially individual ones, never fail to impress.

Cocktail: There is a Cocktail made with White Asparagus. The recipe is from the 'Eatery Berlin'. It is worth a try. It is called an 'Asparagus Martini', made with Gin and Vodka and of course Asparagus. As well as being unusual this Cocktail is Seasonal. The deco of it can be improved to your liking.

Canapés: The decadent Vol au Vent can be your best friend there with a quirky take upon it which is rather simple. Grill or griddle Green or better Purple Asparagus (for Sweetness). Fill the Home Made Vol au Vent with a mix of seasoned Cream Cheese, Marie Rose Sauce, chopped Chives and Crab Meat, add the Asparagus tips, topped with a little Parmesan. Flash in the oven and you will have nice little Canapés to indulge upon.

Starter: Asparagus being from the Allium family can be used to do the Classic Leeks 'à la Vinaigrette'. This time, use the three varieties of Asparagus, Green, White and Purple along with Baby Leeks. It is a simple Starter yet a colourful and tasty one. Simmer gently your Veg in a little Veg Stock until partly tender. Serve the Asparagus and Leeks with a White Wine Dressing, and top with a mixture of chopped hard boiled eggs, pieces of Hazelnuts, chopped Tarragon and Parsley, and seasoned Home made Garlic and Lemon Breadcrumbs. Finish off with a light grating of Truffle, Parmesan and a drizzle of Truffle Oil. This is a very tasty Starter to be done in Spring throughout to Autumn.

Main Course: It is one of my favourites to have when the warm days arrive: it is Risotto Primavera, full of green, which is the colour of Spring. My one is not the classic one, it is a take upon it. With Asparagus, Broad Beans and Peas, but also with Cubetti di Pancetta and Basil Pesto, it is a fulfilling joy to eat.

Dessert: This is a decadent Dessert, which has touches of luxury. Made with White Asparagus, it is a Panna Cotta. Topped with a little Caviar for a little hint of saltiness but also contrast in colours, decorated with edible Gold Leaves pieces, like a sprinkle of confetti, the White Asparagus and Lemon Zest Panna Cotta is a show stopper for a Dinner Party. Serve the Panna Cotta with a Biscotti to be dipped into it. The Biscotti is not plain it has inserts of White Truffle or/and Black Truffle and Lemon Peel.  As a palate cleanser present the Dessert with a glass of Limoncello.

Cheese Board: Yes, Asparagus can join a Cheese Board in two ways. It has to be a thin stem Asparagus in that instance. The first take is that a Green Asparagus wrapped in a spiral of Puff Pastry flavoured with Parmesan, baked in the oven happens to be a delight to dip within creamy Cheeses like a 'Blue Creme of Saint Agur'. The second take is to include Green Asparagus tips within a Loaf along with Morrocan dry Black Olives (pitted) and roasted Red Peppers (another option is roasted Cherry Chilli Pepper Bombs which add Spice into the mix). This Bread Loaf is perfect to spread Goat Cheese upon its slices, but also Cream Cheese and Cottage Cheese.

Supper: Asparagus and Dolcelatte Soup is a take on Cream of Asparagus Soup. It is a lovely heart Warming Soup to be served with a Home Made Rosemary and Lemon Thyme Focaccia Bread to share. During a cold Spring evening it is most welcomed.

Midnight Snack: For me it has to be grilled Green Asparagus wrapped in Parma Harm. It is ever so simple to do. You can dip them in a Hollandaise Sauce or even a Lemon Mayo... They are a yummy treat.

Asparagus are very popular for a very good reason: they are tasty and easy to cook in multiple ways: Grilled, simmered, baked, barbecued, griddled, pan-fried, but also they can be enjoyed raw.  One only prep is to get rid of the fibrous hard  bottom bit of the stalk and that is it.