Spring Vegetables

Spring is here and everything abloom. If you’re a gardener or grower, this is the time of year you begin to seed and prepare for the summer growing season. Some have already begun a few months ago and are already seeing the first look at a few items.

Here in the intermountain west, it is not the easiest to grow things, but a few items do flourish. Many people do not know, but here, we actually have wild asparagus growing. If you’re fortunate enough to own land and have irrigation, asparagus thrives in wet soil. Keep your eye out for places like small creeks and slow flowing areas where water is present. 

Peas, carrots and asparagus are some of my favorite vegetables. They are all sweet, delicate and pair well with just about any protein and are versatile in preparations. Raw, grilled, blanched and sautéed or a newer technique, sous vide. First and foremost, clean your vegetables thoroughly. Gently wash in room temperature or cold running water. I like to use a soft bristled brush like a mushroom brush (yes, there is such a thing). Next step, dry completely. The next step on preparation is up to you. Regardless of how you prepare them, remember two things: lightly season (kosher salt and finely ground black pepper) and: do not overcook. These vegetables need little to no cooking time, especially if they are petite or on the smaller side.

Above is an example of lightly grilled spring vegetables finished with a touch of white balsamic vinegar just before serving with Alaskan Halibut. Enjoy!