Asparagus,  keep wrapped in a damp tea towel in the fridge, eat as soon as possible after harvesting –  before the sugars turn to starch if you can’t, don’t try to freeze whole – the texture will be ruined, instead blanch and puree first, to make soups and risottos.

Strawberries, eat as soon as possible at room temperature, will not freeze raw, gently cook with a little sugar, and, sieve to turn into a compote to accompany ice cream or chocolate puddings, then freeze or make jam.

Lettuce, turn into soup. Most classically, in combination with lovage but delicious with lemon juice, too.  Or saute briefly in butter with cooked peas and Parma Ham.

Elderflower,  pick on a sunny day, when the flower are at their most fragrant and turn into cordial, to drink or use in jellies.

Broad beans and peas, not worth freezing, commercial brands will do it much better, instead feast on them now, peas are delicious, raw, although beans need blanching if they larger than 1cm.  You’ll want to slip them of their skins too.