Rising temperatures this month herald in fresh spring produce. And it’s about time -- I don’t think I can take many more starchy potatoes and winter squash!
Now is the time to revel in savory asparagus, tart rhubarb, juicy strawberries, sweet peas, spicy arugula and crisp lettuce.
Not sure what to do with your bundles of fresh spring produce? Try some of these ideas!
Asparagus is terrific grilled. To keep the spears from falling through the grates, I like to lay down a piece of aluminum foil, and grill the asparagus on top of that. You don’t get the deep brown grill marks, but you also doesn’t get charred charcoal all over your veggies!
Roasting also brings out the sweet flavors of asparagus. Simply toss with olive oil, a little sea salt and some ground pepper, and spread on a baking sheet. Roast at 400F for 25 minutes.
Fresh sweet, juicy strawberries. Does it get much better? If you’ve only ever had them from little plastic boxes off-season, go out to a U-pick farm or farmer’s market and pick up a fresh pint. You’ll never go back.
The best thing about spring is actually a combination of two things on this list. Strawberry Rhubarb pie. I can't get enough of it, and no one makes it better than my mom. I'm still waiting for the first one of the season though...