Just got some unusual vinegars-- ideas?

A splash of fruit vinegar blended into a fruit puree - berry, mango, etc. - is great for a simple sauce for any sort of custard, panna cotta, bread pudding, ice cream and so on.

The quince vinegar might be good in something like a pork shoulder (or other rich cut of meat) braised in cider.

Have to admit though, it's hard for me to imagine asparagus vinegar...

Here are some ideas from a New York Times article that Amanda wrote last year:
http://www.nytimes.com/2010/08/01/magazine/01food-t-000.html

I think I would want to experiment with that quince vinegar, using pears, a semisoft cheese and maybe nuts. I've never seen quince vinegar so I'm just thinking out loud.

I agree with jwlucas above. Don't cook with them, because the flavor will go away unless you use a ton... which the vinegars are probably too expensive for. Drizzle them over various foods, or make vinaigrette. Try each one - just a little bit! - and see what flavors they might go with. Vinaigrettes will show off the distinctive flavors of each. We do one with balsamic vinegar, dijon mustard, and honey. Try that with the riesling or the red wine vinegars.

Fruit vinegar are nice for a last minute glaze of sauteed chicken, fish etc. Great in marinades. Try them drizzled on berries or cut stone fruit over thick Greek yogurt.