Saturday, April 21, 2018
Cooking

Recipes to savor spring vegetables like peas, spinach and asparagus

In typical spring fashion, the weather waffles between cold and warm, wet and dry, but the season's savory flavors don't.

It is a time of the year when vegetables awaken from their deep winter slumber fresh and tender, and burst with flavor and color. When they are morphed into savory tarts, salads, dressings and purees, they are simply irresistible.

For better or worse, asparagus is available year-round but the vegetable is at its best now. When buying them, remember slender spears are not necessarily better; they are only younger and so more tender. Fatter spears can be more succulent. Roasting the vegetable brings out its complexity — the sugar caramelizes and an ever so slight bitterness emerges. If you want to go the classic French route, poach asparagus and serve it cold.

Radishes provide some of the first color splash of spring. The early-season ones have a milder peppery flavor than the ones grown in summer, and are perfect for a raw-vegetable platter or to top a mixed salad. When preparing them, wash and trim root ends just before using. For a crisper bite, soak radishes in ice water for a couple of hours.

New potatoes, the freshly dug young tubers with a delicate skin whose sugars have not yet been converted into starch, are wondrous when roasted in the oven with a drizzle of olive oil, a good sprinkling of salt and pepper and fresh herbs such as dill or thyme. Or simply boil them with a little salt and slightly smash them for Chickpea, Egg and Potato Salad.

Tender baby spinach not only adds a verdant splash on a rainy day but also brings deliciousness to the table when sauteed with sesame oil and crushed garlic. Or combine spinach with romaine lettuce for a spring salad.

Frozen peas are omnipresent year-round but opt for the fresh ones that are available now as, after all, their season is fleeting. However, keep in mind that they should be consumed soon after being picked because the natural sugars in them turn to starch. In addition to the obvious choice — soup — peas can be use in purees and served with roast chicken or pork, or even savory pancakes.

The best way to let early spring vegetables shine is to blanch or steam them, then toss them with a little butter or olive oil and lightly season with salt and pepper. But it won't be against the law to dress them some or even have them take the runway to earn all the glory.

 
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