New season Asparagus needs a wine that’s equally young and fresh. The top choice is most likely a Sauvignon Blanc of a vintage no later than 2008.

Lightly steamed spears favour a light, elegant version from the Loire Valley in France. With griddled asparagus, however, serve a livelier New Zealander or South African.

For a smart Sunday lunch, try a cool , dry white Bordeaux which is a blend of the Semillion and Sauvignon grape varieties. This will also go well with roast chicken or salmon to follow.

For richer dishes such as asparagus with hollandaise sauce or melted butter, a French pays d’Oc unoaked young Chardonnay will help balance the richness.

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