When I spot the first asparagus I think that spring has finally arrived, though begrudgingly I’ll admit that it often still feels a lot like winter. Stews and soups are still the most valuable players of cooking throughout the week, but it seems like the right time to change things up. Roasted vegetables still play a part although they can be paired with lighter components, while steamed or blanched vegetables feel like a winning combination. It’s a time when meals become faster to prepare or are made with a few components that can be done ahead and sit happily in the fridge.