I always look forward to the garlic sprouts/flowers - yum! It's good fresh in a salad and I like to roast in a pan with olive oil and balsalmic vinegar.

from out of my garden this afternoon came 3 ingredients which became one dish; some sauteed asparagus with garlic chives, and meyer lemon juice. from the pantry came olive oil, sea salt and red pepper flakes

I love to add sunflower sprouts to my salads.
So delicious!!!

young peas blanched around 10 seconds, for salads, pastas, anything not cooked a long time

Here's one I made last year with corn when a later crop of tender peas came in, but it's almost exactly what I made last weekend using carrots instead of corn, and no marjoram. Diced carrots you'll need to blanch longer than 10 seconds.
Carrot and peas over pasta

1 lb peas (~2 C after shelled)
2 ears corn (~2 C shaved)
6-8 oz pasta
½ C minced onion
1 Tbsp minced garlic
heavy cream
white wine
marjoram
rosemary
salt
pepper
butter
acid (vinegar, more wine reduced, lemon juice, etc.)

Blanch peas and corn. When sauce is ready (and this'll work with oil and a little light stock instead of cream) stir in the peas and corn. Great to substitute other young fresh legumes, other spring veg, etc. Adding nuts is always good, and I found this winter I really like pistachios with squash, so I'm guessing they'll work well with sweet srping and summber veggies.

Mmm....gotta be stuffed squash blossoms!

I'm always going to have a soft spot for fresh peas and new potatoes personally. Boil the potatoes until soft, smash them a little with your fork then add a little bit of butter, an milk and stir in fresh blanched peas. To me this is the taste of spring (Plus that first fresh spinach salad)