I keep looking hungrily at the asparagus in the stores, but they are conventionally grown in Mexico still. So I wait for local and organic. Then.... roasted, and all your ideas. Definitely.
In Switzerland I remember the first sunny weekend day in spring would always have all the hotels and restaurants putting up their outside chairs and tables for the first time that year. There would always be asparagus on the menu, and there, the fat white asparagus is prized. When you order it, it comes for the whole table in a giant warming platter with cover. There is a big gravy dish of hollandaise sauce as well. And crusty bread. This is a meal in itself. And eaten out in a warm sun for the first time.
And then the dessert ALWAYS involved the other spring delicacy: strawberries. Sometimes just strawberries and clotted cream. But sometimes it was an Erdbeeren Merengue Glacée. Piped, fat chunks of crispy merengue with a big scoop of vanilla ice cream over it, sliced fresh strawberries, and topped with fresh whipped cream.
That is springtime. (Something altogether new to me at the time, coming from Los Angeles, where it just gets somewhat warmer.)
That Swiss dessert is like an elegant Eton Mess.