There is nothing like anticipating the delivery of Wye Valley Asparagus.
When I buy my first bundle of the season, I'm reminded of being a bride - carrying my precious wedding bouquet, into the cathedral and up to the altar.
Once home, with trepidation I clear the kitchen table, unravel the raffia twine and admire the pale, fresh spears.
Every twelve months I consider, which recipe I will use for this most exquisite vegetable, and each year I choose risotto, adding saffron, butter and strands of Parmesan.
I lift the spoon to my mouth, close my eyes and swoon at this marriage made in heaven.