Asparagus

Don't be tempted to buy precrumbled goat cheese, despite the time savings—it won't melt as well.

Vichyssoise (pronounced vih-shee-swazh) is a cold potato and leek soup. This version adds the pure flavor of asparagus, along with a hint of mint.

Buy the freshest seasonal vegetables for this pasta. A trip to your local farmers’ market might be in order.

Consider this a reintroduction to some old standbys, because cauliflower, asparagus, and fennel taste utterly new with a mellow garlicky dressing. Food editor Kay Chun, who developed the recipe, prefers to use vegetable oil for its light, neutral flavor, which allows the garlic and the deep savor of anchovies to shine. Tossing the salad right before serving ensures that it retains its crunch.

It's the possibilities in that blank crust that make pizza so much fun. Lately, we've been obsessed with white pizza. Brush the dough with olive oil, sprinkle with mozzarella, and then let the fun begin. Without the acidity of the tomato sauce to contend with, you can really experiment. In this version, asparagus adds freshness and a hit of color, goat cheese brings a creamy tang, and fingerling potatoes (yes, potatoes) round out the pie with their richness.

Although butter always works well with asparagus, horseradish adds a little kick. Halving the stalks saves time in the oven.

Tortellini are often served in broth, but a quick sauce and some tender asparagus make them more substantial.

Think of it as an adult happy meal: This hearty bowl provides a healthy dose of mood-improving B vitamins.

Using campanelle or medium shell pasta is key here: The pasta catches all of the little ingredients, like the sweet green peas and the salty prosciutto.

A springy take on Niçoise salad, with radishes and asparagus in place of tomatoes and haricots verts.

Gremolata is usually made with parsley, garlic, and lemon peel. Here, shallot replaces garlic, and tarragon and orange peel are added.

A simple but sophisticated starter: Puff pastry squares are topped with a bright spring mixture of asparagus spears, fresh shiitakes, and crème fraîche.

This recipe is as delicious for lunch or supper as it is for breakfast. Morel mushrooms tend to trap grit, so swish them around in cool water, transfer them to fresh water for a 15-minute soak, and pat dry before using.

Set in spring, when the earth is renewing and reassembling herself, Passover is celebrated as a sort of second New Year, reflecting the rebirth of the Jews as a free people after the Exodus from Egypt. Children start the season with new clothes, and houses are thoroughly cleaned and freshened up to make way for the new foods and special sets of dishes reserved just for Passover use. And just as they delay until Rosh Hashanah their first tastes of the sweet new autumn fruits, so many Jews wait until Passover to savor the tender new vegetables of spring. In this delicious soup, woodsy shiitake mushrooms and early asparagus combine with delicate roasted fennel-flavored matzo balls in a free-wheeling ode to spring.

Serve with a whole-grain roll and a piece of fresh fruit to turn this light starter into a filling meal.

Thinly sliced pancetta goes a little crisp, its salty porkiness complementing the asparagus. Though the spears are wrapped, they cook through perfectly and even pick up some grill flavor.

The glaze, which goes on the asparagus as well as the steak, has a rich sweetness that is transformed into something wonderfully complex once it hits the heat of the grill.

Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . Grilling asparagus miraculously transforms it from the kind of vegetable you hated as a kid to a sweet, meaty, lip-smackin' treat that you can't get enough of as an adult. Contrary to popular belief, look for the fatter stalks when buying asparagus—they are much better suited to grilling and actually have better flavor. This is the least amount of work you will ever have to do to be considered the Queen or King of the Grill.

The roasted chops are finished with a mix of asparagus, morels, and herbs.