30 Spring Vegetables You Should Be Eating Now
Out-of-season asparagus tends to be tough, overly fibrous, and overpriced. When fresh, though, the delicious spears need little preparation. Tossed in olive oil, salt, and pepper, charred briefly on a grill, and dressed with a squeeze of lemon, they are simple and sublime. Use them in place of meat in sandwiches, as a pizza topping, or in a French-style omelet to appreciate their delicate flavor.
Dried and store-bought herbs always seem more stemmy and less flavorful than fresh spring and summer herbs. Once fresh herbs are back at the market, it is time to celebrate by incorporating them into salads, sauces, pasta dishes, and basically everything else. Store them in water, like fresh flowers, to keep them fresh and get the most out of each bunch.