20 Vegetables To Cook This Spring

After a long winter, there's nothing more welcome than the sight of <a href="https://www.saveur.com/content/produce-guide-spring/">spring's first vegetables</a>: Crisp lettuces, earthy morels, slender spears of asparagus, leafy spring onions, fresh peas and green beans, and piles of bright rhubarb join year-round staples like garlic and beets as well as winter favorites nearing the end of their season. We've got recipes for everything from artichoke risotto with cheese and capocollo to fluffy rhubarb muffins. Happy cooking! Get the recipe for <a href="http://www.saveur.com/shaved-carrot-tart-with-ricotta">Shaved Carrot Tart with Ricotta</a> (Photograph by Beth Galton | Food Styling by Mariana Velasquez/)
"I come from Milano, which is actually the patria, or land, of risotto," Goggi says. At Masseria Moroseta in Puglia, she cooks with artichokes from her garden, and is sure to include plenty of their edible stems. She braises the artichokes, then purées them into a cream for cooking the rice, and reserves a few pieces of the hearts for serving. "I love the pairing of capocollo and Pecorino with this dish because they are traditional of this place." Get the recipe for <a href="https://www.saveur.com/artichoke-risotto-capocollo-pecorino-recipe/">Artichoke Risotto with Capocollo and Pecorino</a> (Eva Kolenko/)
Walnuts and parmesan add richness to this crunchy salad from The Yellow Table's Anna Watson Carl. Get the recipe for <a href="https://www.saveur.com/article/recipes/arugula-radicchio-and-fennel-salad/">Arugula, Radicchio, and Fennel Salad</a> (Matt Taylor-Gross/)
Asparagus pulls double duty in this elegant cold soup from chef Kevin Johnson of Charleston's The Grocery: it's cooked with leeks and potatoes for the smooth, silky base and tossed with poached shrimp, crunchy radishes, and fresh herbs for the colorful salad on top. Get the recipe for <a href="https://www.saveur.com/chilled-asparagus-soup-with-herbed-shrimp-recipe/">Chilled Asparagus Soup with Herbed Shrimp</a> (Kat Craddock/)
In this bold salad, roasted, pickled, and raw beets tangle with a creamy orange-yogurt dressing. Combine the ingredients just before serving to keep the red and yellow beets from staining each other. Get the recipe for <a href="http://www.saveur.com/three-beet-salad-with-orange-yogurt-dressing-recipe">Three-Beet Salad with Orange-Yogurt Dressing</a> (Ryan Liebe/)
Known as a "dry" stir-fry because there's no sauce, this dish is composed of earthy mushrooms and brightly flavored bok choy. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Stir-Fried-Mushrooms-and-Bok-Choy-Donggu-Pei-Shucai/">Donggu Pei Shucai (Stir-Fried Mushrooms and Bok Choy)</a> (Kat Craddock/)
Since this smooth and creamy soup gets blended at the end, there is no need to spend a lot of time chopping up the vegetables into perfect dimensions. The soup can be prepared up to a few days ahead and reheated before garnishing and serving. Get the recipe for <a href="/carrot-soup-with-ginger-and-leeks-recipe">Carrot Soup with Leeks and Ginger</a> (Katherine Whittaker/)
Chef Jessica Largey gave us the recipe for this verdant pesto, a combination of blanched fresh fava beans, Marcona almonds, anchovies, garlic, and mint. It makes a great spring appetizer served atop crostini. Get the recipe for <a href="https://www.saveur.com/fava-bean-pesto-recipe/">Fava-Mint Pesto</a>
An Italian-American classic, shrimp scampi is a simple dish of sauteed shrimp tossed with a sauce of white wine, garlic, lemon juice, and butter, then served with pasta. Get the recipe for <a href="https://www.saveur.com/shrimp-scampi-recipe/">Shrimp Scampi</a> (Farideh Sadeghin/)
<em>Herbes de Provence</em>, the quintessential Provençal seasoning combo of thyme, rosemary, marjoram, and oregano, enhances this lemony crème fraîche dip. Serve it with crudités as part of a picnic spread. Get the recipe for <a href="https://www.saveur.com/herbed-creme-fraiche-dip-recipe/">Herbed Crème Fraîche Dip</a> (Matt Taylor-Gross/)
To eat this dish from Sonoko Sakai, lift cold soba noodles, one mouthful at a time, with chopsticks, dip them into the hot seiro, or broth, flavored with sautéed leeks and enoki mushrooms, and slurp them up quickly. This method retains the soba noodles' integrity, preventing them from swelling or getting soggy while sitting in the hot broth. Get the recipe for <a href="http://www.saveur.com/cold-soba-noodles-mushroom-leek-broth-recipe">Cold Soba with Mushroom and Leek Seiro Broth</a> (Dylan + Jeni/)
At New York's Tuome restaurant, chef Thomas Chen pairs morels with pieces of yuba, or tofu skin, to soak up his pungent black bean chile sauce, creating a rich, flavorful almost-stew. Get the recipe for <a href="http://www.saveur.com/article/recipes/morels-black-bean-sauce-with-enoki-mushrooms">Morels in Black Bean Sauce with Fried Enoki Mushrooms</a> (Joseph De Leo/)
Chef Armand Arnal of New York café-bakery Maman and Michelin-starred La Chassagnette in Arles, France lightens up this Provençal classic, showcasing spring's snappy asparagus and sweet peas. Get the recipe for <a href="http://www.saveur.com/article/recipes/barigoule-of-spring-vegetables">Barigoule of Spring Vegetables</a> (Romulo Yanes/)
Snow peas, sugar snap peas, and pea shoots are quick-cooked with oyster sauce, fish sauce, soy sauce, and plenty of garlic and chiles in this bold and punchy Thai-inspired side dish. Shoots harvested later in the season are tougher in texture—adjust the cook time accordingly. Get the recipe for <a href="https://www.saveur.com/two-pea-stir-fry-with-greens-recipe/">Two Pea Stir-Fry with Greens</a>
This flavor-packed hors d'oeuvres from Francis Mallmann is topped with an umami-rich relish of capers, anchovies, and kalamata olives. For a burst of bright acidity, Mallmann drizzles red wine vinegar slowly over the cooked potatoes so that they soak in every drop, like dressing a still warm potato salad. Get the recipe for <a href="https://www.saveur.com/mallmann-vinegar-potatoes-with-olive-caper-relish-recipe/">Vinegar-Marinated Potatoes with Olives and Capers</a> (Paul Sirisalee | Food Styling: Eugene Jho/)
“Radishes are almost impossible to buy in peak condition, even at farmers markets,” says Nancy Singleton Hachisu, “because the skins start to toughen immediately upon harvest.” So she prefers to grow them herself each spring. In this simple Japan-meets-California salad, she tosses them with cilantro and a fragrant rice vinegar and soy sauce vinaigrette before topping them with goat cheese. Get the recipe for <a href="http://www.saveur.com/radish-goat-cheese-cilantro-salad-recipe">Radish and Cilantro Salad with Goat Cheese</a> (Matt Taylor-Gross/)
Garlicky grilled ramps soak up the vinegary tang of the escabeche sauce, and because of the light pickling, can keep in a sealed jar in the fridge for up to two months. Get the recipe for <a href="https://www.saveur.com/jose-enriques-ramp-escabeche-recipe/">Jose Enrique's Ramp Escabeche</a> (Matt Taylor-Gross/)
Sour cream and lemon zest support tart rhubarb in these muffins while vanilla seeds and brown sugar mellow its edge. A crunchy almond streusel plays off the crisp stalks and adds a nutty contrast. Get the recipe for <a href="http://www.saveur.com/article/Recipes/Rhubarb-Muffins-with-Almond-Streusel">Rhubarb Muffins with Almond Streusel</a> (Matt Taylor-Gross/)
Celery, radishes, and fennel bring the crunch in this green salad tossed in a bright lemon vinaigrette. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Crunchy-Spring-Salad-/">Crunchy Spring Salad</a> (D.J. Costantino/)
Crispy fried scallion pancakes with scallions, ramps, shrimp and julienned carrots. Pairs well as a snack with makgeolli (Korean rice beer). Get the recipe for <a href="https://www.saveur.com/pajeon-korean-scallion-pancakes-recipe/">Korean Scallion Pancakes (Pajeon)</a> (Jason Lang/)
Near Italy's border with Austria, the food takes on a distinctly Teutonic bent with spätzli, a close Italian cousin of German spätzle. Get the recipe for <a href="https://www.saveur.com/article/recipes/spinach-spatzli-with-brown-butter-crispy-speck-and-pangrattato/">Spinach Spätzli with Brown Butter, Crispy Speck, and Pangrattato</a> (Con Poulos/)