If it’s asparagus season where you are, nothing says spring to me like asparagus. Simply roasted with oil of your choice, salt and pepper. Good at room temperature or slightly warmed at dinner site.

Or soup. Not exactly a side, but might be fun in shot glasses, which can be purchased at kitchen supply stores, Target, or on line very reasonably.

Imagine brand No-Chicken Broth is very tasty. Simmer peels (if you peel asparagus) and tough ends in broth 10 or so minutes to extract flavor. Scoop or strain out the peels. Cut the flower tips off the asparagus and simmer in the broth until just tender. Scoop out and set aside. Rough chop the remaining stems, simmer in the broth until very tender. Use a blender to make a very smooth soup (or strain if necessary). Take to your dinner in a thermos or rewarm there. Serve in shot glasses with an asparagus tip or two floating on top. Demitasse spoons can be useful.

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