Peas and Lettuce
Leaves of baby bibb lettuce become nests for single servings of barely cooked fresh green peas, making for a light and simple side dish. Anita Calero

Celebrate the flavors of spring with SAVEUR magazine’s 20 recipes for fresh spring vegetables. Choose dishes featuring asparagus, peas, fava beans, and artichokes.


Sweet Peas with Prosciutto (Piselli al Prosciutto)

In this classic Roman dish, sweet peas are braised until tender and sautéed with salty prosciutto.

Pea Shoot and Mint Pesto

Pea Shoot and Mint Pesto

Spring Vegetable Stew

Any gently simmered mixture of vegetables is truly greater than the sum of its parts. It’s important to cut the ingredients to the proper size and cook them sequentially, starting with the ones that need longer cooking. Get the recipe for Spring Vegetable Stew »

Blue Cheese, Grape, and Gem Lettuce Salad

Blue Cheese, Grape, and Gem Lettuce Salad

Avocado Mashed Potatoes

Mashed potatoes go green with avocado and cilantro in this bright recipe. Get the recipe for Avocado Mashed Potatoes »

Fava-Mint Pesto

Chef Jessica Largey gave us the recipe for this verdant pesto, a combination of blanched fresh fava beans, Marcona almonds, anchovies, garlic, and mint.

Gujarati Spring Vegetables

Gujarati Spring Vegetables

Braised Whole Favas

Prepare this dish in the early days of fava season, using only very fresh young favas. Ge the recipe for Braised Whole Favas

Morel and Asparagus Spaghetti

In this bright spring pasta dish of morels, asparagus, and cream, dried morels are rehydrated in boiling water that is then used to cook spaghetti, infusing the pasta with an earthy, mushroomy flavor. Get the recipe for Morel and Asparagus Spaghetti »

Skillet Asparagus

Skillet Asparagus

Asparagus with Citrus and Oregano

Microwaving asparagus in a tightly covered dish with a little water and olive oil is a fast and easy way to steam the vegetable while preserving its color, texture, and flavor. See the recipe for Asparagus with Citrus and Oregano »

Grilled Zucchini with Ramp Aioli

The combination of grilled squash and a cool, creamy aioli flavored with ramps is springtime at its best.

Jose Enrique’s Ramp Escabeche

Jose Enrique’s Ramp Escabeche

Fried Artichoke Hearts with Taratur Sauce

We found this recipe—a flavorful local favorite, in which tender artichoke bottoms are fried and served with an intense, tahini-based sauce—at al-Az, a casual but well-known restaurant in Damascus. Get the recipe for Fried Artichoke Hearts with Taratur Sauce »

Farmer’s Salad with Beet Vinaigrette

This salad is topped with a bright thick sweet-tart pickled beet dressing. Get the recipe for Farmer’s Salad with Beet Vinaigrette »

Raw Artichoke Salad with Parmesan and Mint

In this simple salad, pleasantly bitter baby artichoke hearts, thinly sliced with a mandolin, are paired with fresh mint and nutty Parmesan. See the recipe for Raw Artichoke Salad with Parmesan and Mint »

Cream of Artichoke Soup

Blending artichoke with heavy cream makes for a velvety and satisfying bowl of soup. See the recipe for Cream of Artichoke Soup »