Skillet Spring Frittata with Asparagus and Goat Cheese
An asparagus frittata with goat cheese and basil is perfect for brunch, lunch, or a light dinner.
Cheesy Grits with Spring Vegetables
Creamy cheesy grits are topped with a mix of spring vegetables sautéed with shallots in butter, finished with a delicate poached egg.
Garlic Scape Tart
This garlic scape tart occupies a happy medium between raw and aggressively cooked scapes. The sliced scapes are baked gently in a custard of fresh ricotta and eggs, mellowing their intensity without obliterating their freshness. Combined with the lemon thyme, they produce a positively aromatic filling that floats on top of the hearty crust.
Raw Asparagus Caesar Salad
I know it may sound strange, but crisp raw asparagus makes a wonderful salad. Here, it's chopped into bite-sized pieces and tossed with a creamy Caesar vinaigrette and freshly grated Parmigiano-Reggiano.
Grilled Asparagus, Zucchini, and Bread Salad with Olive-Caper Dressing
Just because tomatoes aren't in season yet doesn't mean you can't enjoy a refreshing and hearty panzanella! Here, the crusty bread is mixed with a smoky mixture of grilled asparagus and zucchini, along with red onions and vinaigrette of capers and olives.
Spring Salad of Asparagus, Ramps, Snap Peas, and Peas, with Poached Egg and Lemon Zest Vinaigrette
Feel free to use whatever fresh green vegetables you can find. Young broccoli stalks, Brussels sprouts, fava beans, or fiddleheads would all work fine.
Peas and Carrots Salad with Goat Cheese and Almonds
A light but filling take on peas and carrots with crunchy marcona almonds and citrus-scented goat cheese, drizzled with honey and toasted pumpkin seed oil.
Grilled Romaine Hearts with Buttermilk-Dill Dressing
We love to serve grilled hearts of romaine lettuce with this rich, tangy buttermilk dressing, shot through with fragrant dill and topped with crisp rounds of spicy radishes. This super-simple recipe only takes 20 minutes to prepare and will surely stand out at your next summer barbecue.
Grilled Artichokes with Mint and Chilies
Snatch up those first artichokes of the season and combine them with the remains of winter produce. Here, they're boiled in a mixture of lemon, wine, garlic, and mint, and then head to the grill to crisp up, finally finished with a sprinkling of mint, hot peppers, and sea salt. Sound good? Well, good is an understatement here.
Simple Grilled Asparagus
The title says it all: this is your go-to, super-simple, utterly satisfying approach to grilled asparagus.
Herbed Cucumber Radish Tea Sandwiches
A light and delicate classic highlighs crisp, crunchy spring ingredients like radishes, pea shoots, dill, and chives.
Make-Ahead Pea Soup with Shallot, Lemon, and Parmesan
Not to be confused with the thick-as-fog, sits-in-your-stomach-like-a-brick winter-time version, this pea soup is subtle and light, fragrant with lemon and mint. It's only simmered long enough to cook through the peas and let the flavors come together; a handful of Parmesan at the end adds salt and a touch of creaminess. Serve it warm or chilled according to taste.
Skillet Shrimp with Orzo, Feta and Asparagus
Shrimp, asparagus, and orzo combine in a quick, easy, and satisfying one-dish meal.
Spring Vegetable Risotto With Asparagus, Zucchini, Fava Beans, Snap Peas, and Morels
Earthy morel mushrooms make a great foil for sweet, crunchy snap peas. The green vegetables are blanched until just tender, keeping their color vibrant and their flavor and texture intact.
Risotto with Spring Peas, Ham, and Fontina Cheese
This is a simple spring risotto dish created to showcase the first spring peas, combined with ham and creamy Fontina cheese.
Charred Asparagus Tacos with Creamy Adobo and Pickled Red Onions
Meaty tacos are great, but who doesn't love charred sweet asparagus in the springtime? We like to cook ours in olive oil until nearly blackened in spots so that you get a nice contrast between the natural sweetness of the 'gus and the smoky, browned complexity of the charred spots.
Lemony Pasta with Asparagus and Bacon
This is an ultra-quick recipe that's roughly based off of pasta cacio e pepe—the Roman dish of pasta tossed with Pecorino Romano and lots of black pepper. It's a late night, quick fill'er up specialty popular amongst the tight-jeaned Euro club crowd and the old folks alike. A cheaper, quicker, and easier version of the already super cheap, quick, and easy carbonara, if you will.
Beet Green and Radish Green Pesto Pasta with Roasted Beets and Radishes
Many people cook with beet greens, incorporating them into soups and stews, but radish greens, which have a soft texture and peppery bite, are totally underutilized. Ground with olive oil, walnuts, and garlic, the greens are bolder and spicier than your average basil pesto, but just as versatile.
Vegetarian Mapo Tofu with Peas
"Pock-Marked Mother's Bean Curd," the translation of the name mapo tofu, gives a good indication of the homey, comforting nature of this dish, which tastes just like something Mom would make, if Mom were Chinese and an excellent cook. This vegetarian version omits the beef or pork, instead adding in some bright green peas.
Pasta Salad with Peas and Pesto
Fresh herb pesto makes a flavorful dressing for a springy pasta salad studded with green peas. Chopped walnuts add delicious crunch and fresh lemon juice brightens it up.
Spicy Orecchiette With Tuna, Peas, and Lemon
Orechiette loaded with meaty canned tuna and bright, sweet peas gets slicked with chile-infused olive oil in this lightning-fast, super-simple weeknight dish.