A great seasonal pairing is some sliced strawberries, simply warmed in a little olive oil and white balsamic vinegar. Dark balsamic is also great, but makes for a less appealing color. Just toss the sliced berries in a skillet with the oil and vinegar and let them warm while the asparagus is steaming. Sprinkle on a little salt and ground white pepper, and spoon over the asparagus. The toasted hazelnuts make this main-dish worthy for a light lunch. Directions for toasting hazelnuts are linked here.