Spring Vegetables

Welcome to 52 Kitchen Adventures, your source for creative & delicious desserts! See my Recipe Index for more. Don't want to miss another recipe? Subscribe via RSS or email.

It’s spring! The sun is out, temperatures are rising, and spring vegetables are appearing at the market. Earlier this week I celebrated by making this simple sauteed baby artichokes recipe and lightly grilling asparagus with olive oil, salt and pepper.

They were both simple, lovely spring dishes. Have you been enjoying any spring produce lately? What do you look forward to most about spring?

5 Responses to “Spring Vegetables”
  1. Crepes of Wrath writes:

    I just made a lovely cauliflower soup with browned butter that my husband loved because he thought it was a potato soup! You should have seen the surprised look on his face when he found out that it was cauliflower! I also made an asparagus soup a while ago that I really liked. I love making fresh vegetable soups because it’s a great way to get my husband and myself to eat lots of healthy vegetables in one sitting.

  2. Stephanie writes:

    Using soups like that is a great idea! Cauliflower with browned butter sounds delicious and I love that it tricked your husband. Cauliflower is pretty sneaky like that, which is good because it gets a pretty bad rap unfortunately.

  3. Chef Dennis writes:

    grilled asparagus is the best!! and your artichokes look so tasty!!

    if you want the best cauliflower you’ll ever have, try roasting it…OMG…I can’t keep it on the salad bar anymore…they devour it..

  4. Stephanie writes:

    Thanks Dennis! Grill asparagus is totally the best.

    I’ve never roasted cauliflower but it’s now on my to-do list. Thanks for the tip!

  5. Weekend Cook and Tell Round Up: Spring Greening | Recipes for Everyone writes:

    […] snucci made an early spring doubleheader of grilled asparagus and baby artichokes with herbes de Provence. […]

Leave a Reply