Asparagus

Asparagus is readily available all year round, but it's at its best in spring with April and May being the peak months. They're at their sweetest (asparagus can be bitter) and most tender.

My favorite way to eat asparagus for lunch or a side dish is asparagus gribiche, which is just a fancy way of saying roasted asparagus topped with a sauce that's like a French egg salad.

For an appetizer, I love the simplicity and deliciousness of an asparagus puff pastry tart. It requires only four ingredients and is always a crowd-pleaser.

And nothing beats this fabulous creamy asparagus soup. It's perfect for lunch or a starter for a dinner party.