Asparagus and strawberries are spring's real stars.

Start with those two. Everything else is a supporting actor.

Spring produce gets romanticized, but honestly, the stuff that actually tastes noticeably better than what you can get the rest of the year is a short list. Asparagus is the headliner — it’s snappy, grassy, and a few minutes in a hot pan is all it needs. Strawberries are the other obvious winner: actual flavor, not that cardboard from January. If you find good ones, buy extra and eat them plain.

After that, look for fresh peas (snap peas or shell peas — both worth it if you’re willing to pod them yourself), radishes for crunch and spice, and maybe some ramps if you’re fancy and they’re in season near you. Artichokes, too, if you have the patience.

Everything else — rhubarb, fennel, spring onions — is fine, but not the reason to get excited.

Eat the stars while they last. Spring produce windows are criminally short.