�������t¶��

After the rich and hearty stews of winter, I am craving lighter textures and brighter flavors, and everything I see — little green peas, thin spiky asparagus, feathery fronds of fennel — I want.

For a Mediterranean flavor profile, try stuffing them with couscous, white beans, chopped asparagus, olives and tomatoes, seasoned with Mediterranean herbs and spices.

In the dense warren of stalls, the best-looking produce is displayed prominently: ripe bananas, glistening limes and orderly rows of broccoli and asparagus.

At the turn of the 21st century, California growers were farming more than 36,000 acres of asparagus.

For curious readers, the press room spread included asparagus risotto, braised short rib, sliders and an array of sweets.