Back in the 60's, it was cool to place individual servings of canned asparagus spears on a leaf of lettuce and lay a strip of pimento across the middle. I still like it that way. DH likes a dollup of French dressing on his. My cold dill sauce is good with it too.
Connie’s Dill Sauce
1 cup Miracle Whip or mayonnaise
1 tsp horseradish
1 tsp dried dill
1 tsp Worchester sauce
juice of ½ lemon
This is good for any kind of fish and many vegetables, raw or cooked.
Actually, I can eat asparagus right out of the can, but that's not a very classy way to serve it.