Spring Vegetables Guide

Spring brings the most anticipated vegetables of the year.

Asparagus (March-June)

• Roasted: Olive oil, salt, 400°F/200°C, 12 minutes
• Grilled: Smoky flavor, perfect for outdoor cooking
• Raw: Shaved thin for salads
• Tip: Snap off woody ends naturally — they break at the right spot

Peas (April-June)

• Fresh from pod: Eat raw — sweet and crispy
• Flash-blanched: 30 seconds, ice bath, vibrant green
• Risotto: Stir in at the end for freshness
• Tip: Frozen peas are excellent — picked and frozen at peak

Artichokes (March-May)

• Steamed: 30-40 minutes, serve with lemon butter
• Braised: Quarter, cook with garlic and white wine
• Tip: Rub cut surfaces with lemon to prevent browning

Radishes

• Raw: Peppery crunch, perfect with butter and salt
• Roasted: Mellows the bite, becomes almost sweet
• Don't discard greens: Sauté them like spinach

Fava Beans

• Double peel: Remove pod, blanch, then peel inner skin
• Mashed: With olive oil, lemon, mint on toast

Spring Cooking Philosophy

Keep it light. Quick cooking methods. Let the natural sweetness and freshness shine.