Asparagus

You can’t talk about spring without talking stalks. Asparagus season starts in February or March and goes until June. Asparagus contains fiber, vitamin K, folate and B vitamins. It also chips in some potassium, which can help manage blood pressure. Green is the most common color, but you can also find it in white and purple. To keep spears fresh, leave your bunch bundled in a rubber band, trim an inch off the bottoms and wrap them in a moist paper towel. Leave them standing up straight in about 1 inch of water in the fridge.

You can roast them with just a little oil, salt and pepper for a simple prep or grill them and serve as a side to chicken or fish. Add them to a soup or enjoy them in a tasty frittata, like this Spring Frittata. This Roasted Asparagus with Crispy Parm recipe is another fave in my house, and I’m guessing your crew will also cheer for these spears.