Asparagus has a wonderfully distinctive flavor and a meaty texture.  It's often served as a side dish, after being steamed or briefly boiled.  Better cooks insist that it be peeled first, but many people skip this step.  To remove the tough base, simply snap the asparagus in half with your hands.  The stalk should break right about at the point where it starts getting too tough to serve to company.
There's a purple variety, but it turns green when it's cooked and so loses its novelty. White asparagus, on the other hand, is more tender than green, and more expensive. Asparagus is often available year-round, but the best time to buy it is in the spring.
Substitutes:  white asparagus OR leeks OR okra OR fiddlehead fern OR broccoli