I feel like spring officially starts when I start cracking my kitchen window open…all day. You know what I’m talking about. That breeze that comes through when you’re standing at the sink all day long.
It first starts off a little chilly, and almost too cold you’re tempted to shut the window. But by the afternoon the breeze feels likes a welcome change.
And all the sounds and smells that come with that one open window. It’s as if a whole season of sensation comes rushing through that tiny cracked pane of glass. It’s for sure my marker of spring.
And this week, it happened. My kitchen window was cracked ALL DAY. It made me so happy.
So I suppose spring is here.
In honor of this glorious time of year, I’ve been working on some new dishes using some of my favorite spring ingredients; fresh shelled spring peas, and asparagus.
My favorite, and I mean true favorite, recipes are the ones where you don’t have to do anything to the ingredients, but rather simply “leave them be” to shine on their own. The spring gives us so many ingredients that are at their peak. We merely have to stand back and let them shine.
This spring pea and asparagus salad does exactly that. Tender spring veggies, lightly blanched and tossed in an herbaceous dressing filled with mint, basil, and shallots to create a salad that showcases all of the beauty and simplicity spring brings.
This salad combines so many of my favorite spring veggies. And while I’m not usually a huge fan of “blanched” vegetables, here I love how this simple cooking technique lets the true flavors of the ingredients come through. The peas remain tender and sweet while the asparagus and snap peas are crisp and earthy. I added in some radishes and carrots for more color and texture and of course a handful of tender greens to bring it all together.
I couldn’t be happier with how this salad came together. It’s a beautiful bowl of truly what I think is the best of this season. I can’t wait to continue to make this recipe all spring long, and I know you will too.