With the arrival of spring, the culinary world celebrates the bounty of fresh, vibrant produce that the season brings. After months of hearty winter meals, the first signs of spring offer a welcome shift toward lighter, brighter dishes that showcase seasonal ingredients.
Asparagus, ramps, peas and other early spring vegetables are the stars of this time of year, finding their way into everything from salads to pastas to hearty comfort foods.
Asparagus: The Quintessential Spring Vegetable
Asparagus is undeniably one of the most beloved spring vegetables, with its tender, earthy flavor and versatility in the kitchen. It’s an ingredient that can be used in a range of dishes, from simple roasted asparagus spears to more elaborate preparations like asparagus Caesar salad or creamy asparagus risotto.
This year, chefs are pairing asparagus with bright flavors like lemon, garlic and tarragon to enhance its natural freshness. One standout dish gaining attention this spring is Asparagus Caesar with Pecorino—a modern take on the classic Caesar salad, but with a seasonal twist. By incorporating roasted asparagus instead of traditional lettuce, this dish not only highlights the star vegetable but also provides a heartier, more flavorful version of the salad.
Ramp Dishes: The Wild, Garlic-like Flavor of Spring
Ramps, a wild onion variety with a distinctive garlic-onion flavor, are another seasonal treat that signals the arrival of spring. Known for their short harvest window, ramps are highly sought after by chefs and home cooks alike. They pair beautifully with many springtime dishes, from pasta to seafood and often make appearances in salads, sautés and even pickled preparations.
One of the trending ramp dishes this season is Lemon-Tarragon Shrimp Scampi with Herbed Orzo. The delicate shrimp, cooked in a garlic-lemon-butter sauce, is complemented by the tangy freshness of tarragon and the savory undertones of ramps. The orzo, a small rice-shaped pasta, acts as the perfect base, soaking up the flavorful sauce and adding a lovely texture to the dish.
Vegetable Pot Pie: A Comforting, Springtime Classic
Spring also sees the return of comforting dishes that utilize fresh vegetables instead of heavier winter root vegetables. Vegetable Pot Pie is a fantastic example, featuring a medley of seasonal vegetables like peas, carrots, and leeks encased in a flaky, golden crust. The filling is typically made with a light, creamy sauce elevated with fresh herbs like thyme or rosemary, making it a satisfying and wholesome meal for the season.
The beauty of vegetable pot pie is its flexibility—chefs can adapt the filling to include whatever fresh produce is available, ensuring that the dish is always a reflection of the season’s best ingredients. For example, adding spring peas or asparagus into the filling offers a burst of color and texture, enhancing the dish’s flavor profile.
Desserts: Orange Blossom Almond Cake
No meal is complete without a sweet ending and for spring, desserts that feature light floral notes and citrus flavors are all the rage. One such dessert is Orange Blossom Almond Cake, which combines the bright, fragrant taste of orange blossom water with the nutty richness of almond flour. The cake is light and moist, with a subtle sweetness that’s enhanced by the citrusy zing of fresh oranges. It’s a delightful way to end a spring meal and pairs beautifully with a cup of tea or a glass of prosecco.
Recipe: Asparagus Caesar with Pecorino
Here’s a fresh, spring-inspired recipe that highlights asparagus in a delicious way—Asparagus Caesar with Pecorino. This dish combines the richness of a classic Caesar salad with the fresh, bright flavors of spring, making it perfect for a light lunch or as a side dish to a larger meal.
Ingredients:
- 1 bunch of asparagus, trimmed and cut into two-inch pieces
- 2 Tbsp olive oil
- Salt and pepper to taste
- 1 small clove garlic, minced
- 2 Tbsp Dijon mustard
- 1 Tbsp white wine vinegar
- 1/2 cup mayonnaise
- 1/2 cup grated Pecorino Romano cheese
- 1 Tbsp lemon juice
- 1 Tbsp chopped fresh parsley
- Freshly ground black pepper, for garnish
- Croutons (optional)
Instructions:
- Prepare the Asparagus: Preheat your oven to 400 degrees. Place the asparagus on a baking sheet and drizzle with olive oil. Season with salt and pepper, then roast in the oven for about 10-12 minutes or until tender and slightly caramelized.
- Make the Caesar Dressing: In a small bowl, whisk together the garlic, Dijon mustard, white wine vinegar, mayonnaise, Pecorino cheese and lemon juice until smooth. Season with salt and pepper to taste.
- Assemble the Salad: In a large bowl, toss the roasted asparagus with the Caesar dressing until well coated. Add in the fresh parsley and toss again. If desired, top with croutons for added texture.
Serve: Plate the asparagus Caesar and garnish with freshly ground black pepper and additional Pecorino if desired. Serve immediately as a refreshing and satisfying spring dish.
