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