Spring is here. I’ll admit that when I lived in colder climates such as Vermont or Paris, the arrival of spring was more anticipated (“When can I put my boots away?!”). I remember in Burlington, Vt., we had the tradition of breaking out our swimsuits on the first day that it hit 50 degrees F, a temperature that would have me snuggling up to the fireplace now. Even in San Diego, I’m excited about spring for two reasons. First, my daughters’ spring break is around the corner, and we are hunkering down for a family staycation here in San Diego (all the family time and fun, none of the stress of travel!). And the second reason I’m eager for the end of winter is — traditional spring food! Yes, I know these days we can get many ingredients year round, but they are lackluster compared to their in-season versions. Quite simply, there are certain flavors that are just better in that magical shoulder season between winter and summer.
Here’s my ideal springtime menu, featuring seasonal ingredients that you can get at any supermarket right now:
Asparagus: I’ll start here because it’s perhaps the quintessential spring vegetable, with its tender stalk and earthy flavor. While you can get asparagus many months of the year, the flavor (and the cost!) both tell you that spring is the time to indulge. I buy several bunches a week in peak season. My methods of cooking asparagus are almost exclusively roasting or grilling: a little extra virgin olive oil, salt and pepper and about 10 minutes in a hot oven (or seven minutes on a hot grill) is all it takes to bring out the natural sweetness and earthiness. Roasted asparagus can be served hot, at room temperature or cold (toss it with a tangy mustard vinaigrette for a fresh spring salad as in my Roasted Asparagus with Lemon Vinaigrette). Or cook for even less time to make a fresh soup (try my Almost-Raw Asparagus Soup with Yogurt and Almonds — it couldn’t be easier to serve spring in a bowl).