Asparagus, a member of the lily family, has been cultivated for more than 2,000 years. It's at its peak from February through June and is a good source of fiber, folic acid, and potassium.

Wisps of raw asparagus are a crunchy foil for the chewy pasta in this seasonal dish. Use a vegetable peeler to create the asparagus ribbons.

Layer cooked asparagus with a mixture of poached salmon, horseradish, and nonfat sour cream over whole-grain bread to make these little tea sandwiches.

Reduced balsamic vinegar mimics an aged vinegar and lends sweetness to this spring dish.

Harbingers of spring, asparagus and peas pair well with the earthy flavor of shiitake mushrooms. Serve warm or at room temperature.

This cooling vegetable turns down your inner heat. Here, we pair it with crab for a light, summery salad.

A healthier alternative to the more traditional arborio risotto rice, barley adds iron and fiber to this dish.

Soft-shell crabs plucked from the grill perfectly wilt tender mixed greens.

This spring dish combines both green and white asparagus.

Begin the day with a nutritious frittata filled with goat cheese and asparagus.

Fresh asparagus spears are dressed in a light, dill-flavored dressing.

In our little tea sandwiches, cooked asparagus is layered with a mixture of poached salmon, horseradish, and nonfat sour cream over whole-grain bread.

Crisp calamari provides protein and adds texture to our delightful spring salad, which also features tangerines and asparagus.

Red onion, lemon, and tarragon come together as a tangy topping for salmon and asparagus.

Serve this light asparagus and pea ragout over pasta, polenta, or tortellini to make it a main dish.

Pair a tender orange sesame chicken with grilled asparagus.

Serve these handrolls with individual dipping sauce bowls filled with the soy sauce and a pinch of wasabi.