cdkitchen > cooking experts > amy powell
Whether it is Easter brunch or Passover seder, meals this time of year are rife with symbolism. Eggs, lamb, horseradish, bitter greens, hot cross buns--all have their place and meaning at various holiday tables this time of year.
But whether one is eating hot cross buns or matzo alongside a roast leg of lamb, there is perhaps no better symbol of spring’s arrival than the abundant green vegetables that will likely make their way onto every table, regardless of the cause for celebration.
With the days suddenly longer and the snow beginning to melt, it is those little green shoots from spring’s first crop of vegetables that gets my palate excited for the return of fresh seasonal produce. Peas, asparagus, and artichokes are the three pillars of spring produce. For every feast, holiday, or nightly meal these three green superstars will symbolize the end of winter and the blossoming of spring no matter the occasion.
Believe it or not, peas can do a lot more than act as frozen first aid to swollen ankles. A broader look at this veggie reveals not just the shelled green peas that find their way into the frozen food section. Sugar snap peas, snow peas, even pea shoots all are making their Farmer’s market debut this time of year. Fresh shelling peas need to be removed from their shell, at which point a quick blanch in boiling water is about all they need to cook through. Freshly shelled peas require little more than a dab of butter to shine. For something a bit more adventurous try a chilled soup of mashed peas and mint with a dollop of Greek yogurt. Or make a dip of cooked and mashed peas mixed with lemon juice and olive oil for an alternative to hummus.
Sugar snap peas and snow peas both have edible skins that require virtually no prep. Both snow and snap peas feature widely in Asian food like stir fry. Try adding in pea tendrils (found at Farmer’s markets) in with snow or snap peas to accompany soy marinated chicken or caramelized fish.
Artichokes, with their prehistoric looking spiny leaves, can be intimidating to the beginning cook. Indeed, working with artichokes can be laborious but is always worth the reward of the finished product. Cooking whole artichokes can take up to an hour. To enjoy this seasonal delight with nearly instant gratification, consider doing an Italian style raw artichoke salad.
Using a bread knife, cut off and discard the top 2/3 of the artichoke head. With a sharp paring knife, work around the artichoke to remove the remaining leaves eventually revealing just the heart of the artichoke. Scoop out and discard the hairy center and peel the stem of the artichoke to remove the fibrous bits. Thinly slice the raw artichoke heart on a mandolin. Toss the paper thin artichoke slices with salad greens and vinaigrette made from olive oil and lemon juice then present the salad with shaved pecorino for the finishing touch to a perfect luncheon starter.
Asparagus, like its green counterparts, can be eaten every which way from raw to cooked and hot to cold. When buying asparagus it is usually bunched according to its thickness, that way however you decide to prepare your bunch the cooking time will be the same for each spear. Thick asparagus have a meaty texture that makes me think of buttery side dishes at a nice steakhouse. The thick kind do well when peeled of their outer layer from just below the tip on down. The peels can be discarded or used as a base for asparagus soup. Thick asparagus work boiled, seasoned, and topped with a poached egg for a light lunch or a side dish, or sliced and sautéed, or crisped up on the grill.
With thin asparagus I do little more than trim the woody ends before briefly submerging them in salted boiling water. From the hot water they hit an ice bath to retain their vibrant color. At this point I cover them in a dressing of shallots and red wine vinegar. The marinated asparagus are lovely straight from the refrigerator or at room temperature as part of a brunch buffet. For everyday or as a starter course, I like simple pasta to highlight the asparagus, such as fettuccine that inch long pieces of asparagus can nestle up against after a brief sauté with pancetta and a splash of white wine.
For celebratory meals, there are many foods that can signal spring but none does more for me than the three greens I wait to appear in the Farmer’s market all winter long. Peas and their shoots, spiny artichokes, and asparagus, thick and thin, are all a reminder we’ve made it through a tough winter and spring has finally sprung.
©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/amy-powell/1036-spring-greens/
Celebrate With Spring's Three Great Greens
But whether one is eating hot cross buns or matzo alongside a roast leg of lamb, there is perhaps no better symbol of spring’s arrival than the abundant green vegetables that will likely make their way onto every table, regardless of the cause for celebration.
With the days suddenly longer and the snow beginning to melt, it is those little green shoots from spring’s first crop of vegetables that gets my palate excited for the return of fresh seasonal produce. Peas, asparagus, and artichokes are the three pillars of spring produce. For every feast, holiday, or nightly meal these three green superstars will symbolize the end of winter and the blossoming of spring no matter the occasion.
Believe it or not, peas can do a lot more than act as frozen first aid to swollen ankles. A broader look at this veggie reveals not just the shelled green peas that find their way into the frozen food section. Sugar snap peas, snow peas, even pea shoots all are making their Farmer’s market debut this time of year. Fresh shelling peas need to be removed from their shell, at which point a quick blanch in boiling water is about all they need to cook through. Freshly shelled peas require little more than a dab of butter to shine. For something a bit more adventurous try a chilled soup of mashed peas and mint with a dollop of Greek yogurt. Or make a dip of cooked and mashed peas mixed with lemon juice and olive oil for an alternative to hummus.
Sugar snap peas and snow peas both have edible skins that require virtually no prep. Both snow and snap peas feature widely in Asian food like stir fry. Try adding in pea tendrils (found at Farmer’s markets) in with snow or snap peas to accompany soy marinated chicken or caramelized fish.
Artichokes, with their prehistoric looking spiny leaves, can be intimidating to the beginning cook. Indeed, working with artichokes can be laborious but is always worth the reward of the finished product. Cooking whole artichokes can take up to an hour. To enjoy this seasonal delight with nearly instant gratification, consider doing an Italian style raw artichoke salad.
Using a bread knife, cut off and discard the top 2/3 of the artichoke head. With a sharp paring knife, work around the artichoke to remove the remaining leaves eventually revealing just the heart of the artichoke. Scoop out and discard the hairy center and peel the stem of the artichoke to remove the fibrous bits. Thinly slice the raw artichoke heart on a mandolin. Toss the paper thin artichoke slices with salad greens and vinaigrette made from olive oil and lemon juice then present the salad with shaved pecorino for the finishing touch to a perfect luncheon starter.
Asparagus, like its green counterparts, can be eaten every which way from raw to cooked and hot to cold. When buying asparagus it is usually bunched according to its thickness, that way however you decide to prepare your bunch the cooking time will be the same for each spear. Thick asparagus have a meaty texture that makes me think of buttery side dishes at a nice steakhouse. The thick kind do well when peeled of their outer layer from just below the tip on down. The peels can be discarded or used as a base for asparagus soup. Thick asparagus work boiled, seasoned, and topped with a poached egg for a light lunch or a side dish, or sliced and sautéed, or crisped up on the grill.
With thin asparagus I do little more than trim the woody ends before briefly submerging them in salted boiling water. From the hot water they hit an ice bath to retain their vibrant color. At this point I cover them in a dressing of shallots and red wine vinegar. The marinated asparagus are lovely straight from the refrigerator or at room temperature as part of a brunch buffet. For everyday or as a starter course, I like simple pasta to highlight the asparagus, such as fettuccine that inch long pieces of asparagus can nestle up against after a brief sauté with pancetta and a splash of white wine.
For celebratory meals, there are many foods that can signal spring but none does more for me than the three greens I wait to appear in the Farmer’s market all winter long. Peas and their shoots, spiny artichokes, and asparagus, thick and thin, are all a reminder we’ve made it through a tough winter and spring has finally sprung.
Fettuccine with Asparagus, Pancetta, and Tomato
Made with Parmesan cheese, salt and pepper, asparagus, fettuccine pasta, olive oil, pancetta, tomatoes, white wine
Made with Parmesan cheese, salt and pepper, asparagus, fettuccine pasta, olive oil, pancetta, tomatoes, white wine
Serves/Makes: 4
- 1 pound fettuccine pasta
- 2 tablespoons olive oil
- 1/4 pound pancetta, small dice
- 2 plum tomatoes
- 1 glass white wine
- 1 bunch thin asparagus
- salt and pepper
- Parmesan cheese
Bring a large pot of water to a boil. Salt the water and add fettuccine, cooking to package directions.
Meanwhile, heat olive oil in a large saute pan over a medium flame. Add the diced pancetta and cook for a couple of minutes to render the fat. Dice tomatoes and add to the saute pan along with a bit of salt and pepper.
Trim the woody end from the asparagus and cut the remaining stalk into pieces about 1 inch long. Add asparagus and white wine to the pan. Bring the heat to a simmer and cook with some additional salt and pepper until wine has reduced by half. Drain pasta when cooked to al dente. Add pasta to the saute pan along with about half a cup of reserved cooking liquid from the pasta. Toss the pasta with the pancetta and vegetables.
Taste and adjust seasoning with additional salt and pepper if desired. Serve immediately and top each plate with grated Parmesan cheese.
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©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/amy-powell/1036-spring-greens/