In the nick of time, Weber, a grill manufacturer, has published a cookbooklet, “Grilling Through the Seasons.” Beginning with the premise that taste is the bottom line, the company recommends using foods at their peak — in other words, when they are in season. Have you tried eating peaches in December? They just don’t taste the same as July peaches.

You shouldn’t have any trouble finding fresh ingredients for the following recipes, and you’ll probably discover that “fresh” really does taste better.

Before starting, Weber suggests the following safety tips when using your outdoor grill:

If you find you like the following recipes, the company’s book, “Weber’s Art of the Grill, Recipes for Outdoor Living,” is available at bookstores.

Grilled Asparagus & Arugula Salad with Shaved Parmesan

1 bunch asparagus, cleaned and trimmed

1/3 C. plus 2 Tbsp. olive oil, divided

1 bunch or 4 C. arugula

Juice of 1 medium lemon

Zest of 1/2 lemon

Sea salt and freshly ground pepper

1/2 pound Parmesan cheese, cut into thin slices

Coat asparagus lightly with olive oil, season with salt and pepper and set aside. Meanwhile, clean arugula and remove excess stems, dry and set aside.

Just before serving, place asparagus crosswise on the cooking grate for 4-6 minutes, turning to expose all surfaces. While asparagus is on the grill, make the dressing by combining the juice of lemon with remaining olive oil, lemon zest and salt and pepper. While asparagus is warm, toss with arugula and dressing (this will wilt the arugula). Divide among four plates and top with shaved Parmesan cheese. Serve immediately. 4 servings.

Tip: To prevent asparagus from falling through the grate, tie into bunches of 5-6 spears with plain kitchen twine.

Foil-Wrapped Spring Scallops

1-1/4 lbs. sea scallops

1 Tbsp. olive oil

2 Tbsp. lemon juice

2 Tbsp. unsalted butter

2 large shallots, minced

1/2 C. minced fennel bulb

1 C. uncooked couscous

1 C. freshly shelled or frozen peas

1/2 C. shredded carrots

1/3 C. minced fresh dill

1 Tbsp. grated lemon zest

Sea salt and freshly ground pepper

1-1/2 C. vegetable broth

1/2 C. dry white vermouth

1/4 lb. fresh baby spinach leaves

2 Tbsp. shredded fresh basil

Toss scallops, olive oil and lemon juice. Set aside while preparing couscous.

Melt butter over medium heat in a small skillet. Add shallots and fennel and saute until softened, 5-7 minutes. Transfer to a mixing bowl and combine with couscous, peas, carrots, dill and lemon zest. Season with salt and pepper.

Combine vegetable broth and vermouth in a container with a pour spout.

To assemble the packets, tear off four 24-inch lengths heavy-duty aluminum foil; fold each in half to form a 12x18-inch rectangle and spray center area with non-stick cooking spray. Dividing evenly, begin by placing a layer of spinach leaves in the center of each rectangle, topped with 1/4 of the couscous mixture. Bury 6 to 8 scallops in the couscous. Begin folding the edges of the foil inward to make a bowl around the contents. Pour 1/2 C. of the broth-vermouth liquid over the scallops and couscous in each packet. Seal packets by continuing to roll the edges tightly into the center to enclose the contents.

Place packets on cooking grate. Grill 15-20 minutes or until the couscous is tender and fluffy and the scallops are just opaque in the center. Place packets on serving plates and top with shredded basil. Serve immediately. 4 servings.

Hail to Caesar Memorial Day Burgers

2 lbs. freshly ground sirloin

1-1/2 tsp. anchovy paste

1-1/2 Tbsp. lemon juice

1-1/2 Tbsp. Dijon mustard

1 tsp. Worcestershire sauce

2 tsp. capers, drained

Sea salt and freshly ground pepper

6 foccacia-style round buns, split

Olive oil for brushing

3 peeled and halved garlic cloves

1/3 lb. Parmesan cheese, shaved into thin slices with vegetable peeler

Sliced ripe tomatoes

Romaine lettuce leaves

Combine sirloin, anchovy paste, lemon juice, mustard, Worcestershire, capers, salt and pepper in a mixing bowl. Using your hands, quickly blend together until evenly incorporated. Shape into six plump patties.