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"This soup is wonderful served hot or cold. Half & half or milk may be substituted for the cream if fat content is a concern, although it won't taste quite as good."

Ingredients: cream, dried thyme...

Ingredients: lime juice, olive oil...

"A simple and really quick recipe for asparagus sauce that can be made when you have asparagus or asparagus tips left over from another dish you are cooking. This sauce is great hot or cold and can be easily frozen. I found it on the English website on which I found my Asparagus and Almond soup recipe, with that recipe. ALL the quantities listed in..."

Ingredients: double cream, fresh ground black pepper...

"This unusual side dish makes a wonderful accompaniment to any baked fish. The Mediterranean ingredients; garlic and capers; add a real kick to the asparagus. By Good Food Magazine"

Ingredients: salt & freshly ground black pepper, olive oil...

"An asparagus and almond soup, made with only three main ingredients, which can be served chilled in the summer. Recipes really don't come much simpler than this, and with such recipes it is even more essential than usual to use only the freshest and best quality ingredients you can find. I have adapted this recipe from one I found on an English..."

Ingredients: fresh ground black pepper, salt...

"A light, fresh and very tasty potato salad, which is more of a meal than a side dish! I made this up when I had a few spears of fresh asparagus left, some boiled potatoes and some honey roast ham in the fridge! This recipe/idea is for two people - but it can be increased with ease, hence my listing of the ingredients in numbers, rather than in ounces..."

Ingredients: cornichons, sherry wine vinegar...

"Low carb and oh so good! Inspired by Gary Rhodes cheese sauce which I made in one of his recipes. The seasoning in the cheese sauce gives this dish a very unique flavor. This is a wonderful spring dish. If you are an asparagus lover as myself I hope you give it a try."

Ingredients: cloves, cream, Dijon mustard...

"A light and easy Souffle - this makes an impressive starter or a light luncheon dish! I have tried to make this a lower fat souffle than is usual. It can be served with a crispy French bread and a fresh salad if you are serving it for lunch. Use vegetable stock instead of chicken stock, if you want to make this a vegetarian souffle."

Ingredients: cornstarch, arrowroot...

"Asparagus wrapped in phyllo [duh no brainer right?] with a herb sauce."

Ingredients: fresh ground pepper, dry white wine...

Ingredients: fresh white breadcrumbs, fresh parsley...

"This is an eighteenth century recipe that is still as delicious today as it ever was. In the old days the recipe called for 'a hundred or so of grass' so it is safe to say that their asparagus were the merest whisps compared with what we now eat. Use this recipe when there are not quite enough asparagus to go round."

Ingredients: fresh ground pepper, rolls...

Ingredients: evaporated skim milk, morton lite salt...

"An elegant spring dinner party dish that looks and tastes very special. Perfect with new potatoes."

Ingredients: cognac, heavy cream, olive oil...

"with soy sesame dressing from New Vegetarian by Cecila Brooks Brown"

Ingredients: dark soy sauce, Braggs liquid aminos...