From slender spears of asparagus to tender young fava beans, springtime vegetables are much anticipated at farmers’ markets. Here we showcase these vegetables in simple side dishes that allow the garden-fresh flavors to shine. Grilled asparagus is paired with Belgian endive and fava beans, and brightened with a dash of citrus and fresh mint. For a dish that’s delicious alongside roast lamb or chicken, try baby carrots glazed in butter and honey and seasoned with crystallized ginger. The season for delicate spring vegetables is fleeting, so savor them while you can.
Grilled Asparagus and Endive with Favas, Orange and Mint >
Glazed Spring Vegetables >
Fava Bean Sauté with Marjoram and Feta >
Roasted Asparagus Four Ways >
Sautéed Baby Spinach with Lemon Zest and Cream >
Gingered Baby Carrots >
New Potatoes with Spring Peas >
Sauteed Artichoke Hearts in Parsley-Lemon Sauce >