The recipes for these seasonal favorites were all awarded five stars by you, our online readers. Like most of the other items on this list, you can get artichokes any time of year, but fresh ones grown in season just taste so much better. Take advantage with the recipes below (you can use fresh instead of frozen in the dip).
When the first bundles of pencil-thin asparagus start showing up at the market, you know it's officially spring. Asparagus can be prepared in innumerable ways, but early-harvest stalks are so delicious raw that they may not even make it to cooking.
Head to your local farmer's market or U-pick, and, depending on your latitude, you can get fresh strawberries in peak season from mid-April to early June. If you can muster the willpower not to eat them all straight out of the container, try one of the recipes below.
Once a home-baking staple, this sweet-tart vegetable (it's the leaf stalk of the plant, not botanically a fruit) has waned in popularity, and that's a shame. Rhubarb peaks in availability from April to June, grows all over the country, and can be used in savory applications like the tangy chutney below in addition to traditional sweet desserts.