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Spring brings a change from the heartier, longer-cooking vegetables of winter to lively offerings like these fresh spring peas. (Patricia Beck/Detroit Free Press/MCT)
With all due respect to lacy lettuces, smelly asparagus and earthy scallions, good summer eating really starts when new potatoes are served at the dinner table. (G.L. Booker/Kansas City Star/KRT)
Arugula, a wonderfully bitter green, goes by several aliases: rocket, roquette, rugula and rucola. (Bob Fila/Chicago Tribune)
Arugula. (Phil Masturzo/Akron Beacon Journal)
Asparagus, which packs fiber, potassium and many vitamins, has enjoyed a healthful reputation for more than 2,500 years. (Bob Fila/Chicago Tribune)
When buying asparagus look for compact tips and smooth green stems that are uniform in color. (Bob Fila/Chicago Tribune)
Asparagus is one of the many perennials that appear in our gardens in the spring. (Nick Koon/Orange County Register)
Quick and easy aspapragus for Easter dinner or anytime.
Laura Zaino, farm manager at Greenmoore Gardens farm in Port Matilda, Pa., holds freshly-picked asparagus to be distributed to the farm's community supported agriculture customers. (AP Photo/Genaro C. Armas)