I dunno -- half the fun for me is coming up with stuff off the top of my head. :)

(I'm thinking steaming the asparagus, stewing the rhubarb as a vegetable and doing something funky involving ginger and mint and that lamb I keep not finding but will look for properly in Kensington Market this afternoon, and using the spring onions and some of the garlic scapes in Chinese pork beef buns, which I haven't made since I moved, practically, and which freeze wonderfully.)