When these lovely spears pop up in the markets, you know spring is around the corner. Loaded with fiber, folate, and Vitamins C, E and K, asparagus has all kinds of health benefits, including managing blood pressure, fighting cognitive impairment, and balancing blood sugar. Bake it, eat it raw, or puree it into a creamy, savory soup. Pair it with some of its spring produce cohorts, especially peas. Keep it really simple or make something (see tart recipe) fit for company. But whatever you do, do it now, while these beauties are in their prime.

The New York Times Butter-Braised Asparagus 

Vegan Cream of Asparagus Soup

Vegan Risotto with Asparagus and Peas

Fettuccini with Shitakes and Asparagus

NY Times Raw Asparagus Salad

Asparagus Tabbouleh

Asparagus and Cheese Tart

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