Now that I have your attention, allow me to wax poetic about the week or two every year in which asparagus, shell peas, and snap peas are all in season simultaneously. I celebrate that brief, joyous period by blanching all three separately in salt water, shocking them in ice water to make sure they hold their iridescent green color, tossing them in a homemade vinaigrette with shaved pecorino, and adding caramelized onions, sundried tomatoes, or even a little crispy bacon. . . and, if I find myself in a particularly hedonistic mood, I may add the onions, tomatoes, AND the bacon.