Asparagus to Arugula: 9 Ingredients for Spring Cooking
It might not quite feel like it yet, but last Sunday marked the official first day of spring! Keep your eyes peeled for fresh ingredients like ramps, asparagus, and arugula starting to appear in the next few weeks. As always, we have plenty of ideas for what you can do with them.
1. Asparagus – Simply steamed or roasted under the broiler, we’ll eat asparagus with every dinner for as long as we can get it. Recipes to Try: Momofuku’s Pan Roasted Asparagus with Poached Egg, Cream of Asparagus Soup, and Meyer Lemon Grain Salad with Asparagus, Almonds, and Goat Cheese.
4. Morel Mushrooms – These mushrooms need little else than a plate of fresh pasta or a few scrambled eggs to make them a meal. They’re so delicious when you can find them fresh. Recipes to Try: David Tanis’ Wild Mushroom Ragout, Breaded Morel Mushrooms with Thyme, Sage, and Butter, and Rich No-Cream Wild Mushroom Sauce
9. Arugula – Arugula is our favorite spring green, hands down. We love its fresh, almost peppery flavor in everything from lunch salads to pasta dishes. (And keep an eye out for arugula blossoms, as well!) Recipes to Try: Egg, Arugula, and Herb Tartine, Potato Salad with Arugula, Yogurt, and Dill, and Straccetti con Rucola e Funghi
What are your favorite spring dishes?