Spring Vegetables

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 Comments on Spring Vegetables

  1. Crepes of Wrath
    April 23, 2010 at 10:32 am (5 years ago)

    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.

    Reply
    • Stephanie
      April 23, 2010 at 2:36 pm (5 years ago)

      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.

  2. Chef Dennis
    April 23, 2010 at 2:39 pm (5 years ago)

    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..

    Reply
    • Stephanie
      April 23, 2010 at 2:48 pm (5 years ago)

      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!

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

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