Asparagus and artichokes. Pointy, nobbly, sporting a particular shade of green tinged with lavender. That spells spring to me!

Leave it to Williams Sonoma to produce a set of salad plates to celebrate the humble asparagus.

The design is clean and simple. Each of the four plates has a central motif of a bundle of asparagus tied up with ribbon.

This one displays white asparagus whose pallor is achieved, I understand, by mounding up dirt around the plant while it is growing so the sunlight doesn’t penetrate. The stalks tend to be thicker, yet very tender, rendering it a great delicacy.

The blue glaze on the shoulder of the plates is a soft greyish turquoise; the pastel shade is unusual, and an effective foil for the greens, pinks and lavenders of the asparagus and ribbons.

I styled the table with lavender tumblers from Pottery Barn from a couple of years ago (now discontinued) and clear Trestle goblets by Fitz & Floyd. The napkins are from Pottery Barn this year in a shade called Wisteria (currently on deep discount if you’re interested).

The centrepiece was easy. Gather bunches of asparagus and artichokes and intersperse them with moss balls on a two-tier galvanized server (from Pier 1, discontinued). Presto. Done.

Shortly after I bought the plates on eBay, I discovered this asparagus shaped trinket box by Kaldun & Bogle. The delicate detail won me over immediately. I love the checked ribbon that ties the asparagus. The salt & peppers are also by Kaldun & Bogle, from Wayfair.

The markets in France sell oodles of fresh asparagus in the spring, as we discovered when staying in Sarlat a few years ago. The region is renowned for its production of both asparagus and strawberries (to say nothing of the foie gras and duck confit!). Yum!

Why not set a spring table to celebrate?

One of our favourite ways to serve asparagus is to roast some thicker stalks with thinly sliced shallots in a foil pouch on the BBQ, then gently steam some sugar snap peas and  thinner stalks of asparagus, add edamame and toss it all together in a lemon parmesan vinaigrette. I’ll post the recipe when I get a minute.

Or whip up a goat cheese frittata with asparagus. In a large cast iron frying pan, sauté the asparagus for a few minutes in a butter/olive oil blend. Pour eggs beaten well with a touch of cream and a few ounces of goat cheese over the asparagus. Sprinkle additional  goat cheese over the frittata and cook on a low temperature until it’s set (about 5 minutes). Finish under the broiler to set the top half. Watch it carefully – it only takes a few minutes. in It’s a great Easter brunch dish.

This is all making me hungry.  One more peek at the table and then I’m going to get something to eat, probably featuring asparagus. 🙂 

I’m sharing this post with Between Naps on the Porch.