The Best Ways to Cook with Spring Produce

If there is one color that embodies spring and all that comes with it, that color is green. (Though yellow, with the blizzard of pollen coating every surface outside, is a close second.) That's especially the case with the bevy of seasonal produce that starts cropping up at farmers markets and in backyard gardens. The verdant burst is always welcome after a dreary winter, and the bright, fresh flavors of spring vegetables are like a breath of fresh air on the table, too.

Here's a guide to how to cook with some of these star ingredients so you can appreciate the best of what the season has to offer.

Asparagus

There's no vegetable I associate with spring more than asparagus. Emerging from the ground like blades of new grass, these snappy spears are a harbinger of the season. I especially treasure the thin spears you will more readily find at the farmers market, as they're delicate and sweet enough to eat straight out of hand.

Please select this link to read the complete article from The Washington Post.