Asparagus season, bringing with it both the white and green varieties in plentiful supply, heralds the beginning of spring in Italy. While asparagus can be grilled, stir fried or even eat raw the most common method in Italy is steaming over boiling water and a special upright asparagus pan is often used for this process.

Browse this collection of asparagus recipes to make the most of the season when it comes, whether you're looking for an elegant dinner party starter or quick lunch recipe. The Costardi Brothers's Asparagus risotto recipe can be served as a vibrant starter or scaled up for a delicious main course, or try Fabrizio Marino's striking asparagus salad recipe served within a dome of ice. Grazia Soncini uses wild asparagus in her seafood pasta recipe, while Gaetano Trovato's starter dish combines spears of white and green asparagus.