Asparagus

Asparagus has a short season — roughly six weeks in spring and early summer when the spears are crisp and bright green — totally worth getting excited abou (and I do!).
It’s also one of the most versatile vegetables in my kitchen. Asparagus can be as simple as a sauté with garlic butter, or folded into a vibrant risotto, tossed with tagliatelle and mushrooms. Don’t overlook it raw, either — shaved thin, it brings a grassy crunch to salads that most cooks never think to try.