The best asparagus I have had in the US is a tiny baby white variety. It
is very tender and flavorful. Unfortunately is is available only for a
short time in the spring and is very expensive. Then you have to have it
shipped by overnight air. Much of the asparagus sold in grocery stores
is too old and has a skin nearly tough enough to use as dental floss. I
did find some very fresh premium giant asparagus from California
recently. Alas it was green, as the white is seldom seen in many parts
of the US. I cut off the tough ends and feed them to the parrot. Then I
peel the green skin away and steam the asparagus. I then dress it with
salt, white pepper, and J. Leblanc's Huile de Pistache. Leblanc's nut
oils are difficult to find in the US, but they are of extremely high
quality and worth the premium price. Then I add a bit of good bread
crumbs. I like to crumble TartufLanghe's Grissini Con Tartufo for the
crumbs. They have a nice truffle flavor. Where I live, both the nut oil
and bread sticks have to be ordered in. I usually serve the asparagus
alone without wine unless I have something opened that might be a good
match. Of course if you are serving several people you can open several
bottles of wine including one to match the asparagus.