IF YOU SUBSCRIBE to the notion and practice of seasonal eating, as I do, then you already know: Nothing in the world tastes as good as freshly picked asparagus. For that matter, there is no replicating the bold bite of a radish just plucked from the dirt. And the sting of watercress right out of the stream is so far removed from any store-bought version, it should just be called a different thing entirely.

Spring is a wonderful time to eat, and its abundant leaves, stalks, bulbs and shoots, in peak season and at their most flavorful, require very little fussing in the kitchen. When the ingredients are this lovely, a smart cook simply gets out of the way and lets the harvest speak for itself.

1. Asparagus

Whip up a quick mimosa: Blanch peeled asparagus in salted simmering water until just tender, about 6 minutes. Toss with a grainy mustard vinaigrette. Force a peeled boiled egg through a sieve to garnish.

2. Radish

Whip up a schmear even better than butter: Use an electric mixer with paddle attachment to whip together ½ cup rendered duck fat, 1 small minced shallot, a couple tablespoons chopped parsley and a teaspoon lemon juice. Season with salt and pepper and schmear on radishes.

3. Watercress

Make a steakhouse side: Peel a medium potato and cook in salted boiling water until tender, 20 minutes. Add 1 pound watercress to the pot for 1 minute. Drain and press out the water, then purée the potato and watercress together in a food processor with ¼ cup cream and salt and pepper to taste.

4. Hakurei turnips

Make a salty-sweet glaze: Trim and cut turnips to bite size, then boil in salted water until just tender, 5 minutes. Drain and return to pot along with a couple tablespoons each honey and butter, and 1 tablespoon each miso and vinegar. Cook until glaze thickens enough to coat turnips. Season with salt and pepper.

5. Dandelion Greens

Make a hot bacon dressing: Cook a few slices of bacon until crisp. Remove the bacon from the pan and turn off the heat. Whisk together 1 egg, ⅓ cup water, 3 tablespoons vinegar, 1 tablespoon sugar and ¾ teaspoon salt. Add dressing to warm bacon fat, and whisk until just thickened. Toss dressing with ½ pound dandelion greens and the crumbled bacon.

6. Escarole

Grill it up: Rub whole heads of escarole all over with olive oil and finely chopped garlic, and sprinkle with salt and pepper. Grill over direct heat, turning, until wilted and charred. Chop and toss with lemon juice, salt and pepper to taste.

7. Sugar snaps

Make a bright spring salad: Trim sugar snaps and blanch in boiling salted water until bright green, then cool in an ice bath. Drain and toss with a lemony vinaigrette, and finish with toasted walnuts, mint leaves and dollops of ricotta cheese.

8. Pea shoots

Serve a stir-fry classic: Sauté pea shoots in a couple tablespoons vegetable oil along with lots of finely chopped garlic, a couple dried whole chiles, and salt and pepper to taste. Toss with a tablespoon each soy sauce and toasted sesame oil.

9. Arugula

Spice up an easy green goddess dip: In a food processor, purée a generous handful of arugula with other fresh herbs (such as parsley, basil, chives, tarragon) with ½ cup each sour cream and mayonnaise. Season with salt and pepper. Use as a dip for shrimp, crudités or cooked asparagus.

10. Scallions

Make crostini: Toss trimmed scallions with olive oil, salt and pepper. Broil on a sheet tray until wilted and slightly charred. Chop and serve on toasts spread with seasoned crème fraîche and sprinkled with Parmesan.

11. Rhubarb

Drink pink: Make a simple syrup with a chopped rhubarb stalk and a half cup each sugar and water. Let cool. When ready, mix together with gin and lemon juice to taste. Serve over ice, topped with soda water.

To explore and search through all our recipes, check out the WSJ Recipes page.