The flavor is delicate, so keep prep simple. But this vegetable packs a punch: vitamin C, which boosts immunity, and folate, which protects your heart.
Make a dinner salad: Combine lemon juice, olive oil, and chopped chervil and shallots. Reserving a few tablespoons, toss half a pound of arugula or watercress with dressing. Blanch a pound of trimmed asparagus spears for two minutes, shock in ice water, and pat dry. Top the salad with asparagus, reserved vinaigrette, salt, pepper, and shaved cheese. Garnish with slices of grilled lemon and chopped fruit.
Put an egg on it: Sauté asparagus and chopped Portobello mushrooms in olive oil with salt and pepper until tender, about five minutes. Dress with a vinaigrette of lemon juice, olive oil, herbs, salt, pepper, and chopped black olives and scallions. Add a fried or poached egg on top.