How to make the most of your spring vegetables
Cooking on the cheap shouldn't mean rice and buttered pasta every night

Spring vegetables are the most fetishized produce around.
I understand that winter is terrible, that after months of eating root vegetables and cabbage and other tough, hearty things, we're all ready for a change — for something more delicate, something that isn't increasing your starch intake with every bite. That said, I've heard people talk about ramps more lustily than I've heard them talk about their partners. (They're just fancy onions — control yourselves.)
Radishes, asparagus, peas, and ramps have all been hyped up, and they tend to run a little pricier at the farmers market. Besides asking for seconds (produce that's bruised, or not as pretty, so it can't be sold at full price) at the market, here's how to enjoy them like everyone else, without overspending:
The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
Pickle them
Pickle your spring produce and you'll be enjoying them as a garnish long after the season is over. Introduce your asparagus, peas, and ramps to some brine for year-round enjoyment.
Use them as pizza toppings
Adding radishes or asparagus as pizza toppings allows you to enjoy a touch of spring flavor — and makes for a lighter pizza — without using up your whole batch.
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
Thread them into heartier dishes
A small addition of spring vegetables acts as a flavorful garnish to otherwise ordinary meals — ramps add a new twist to carbonara, radishes invite crunch to a grain salad or a simple butter-and-toast lunch, and peas make a creamy pasta dish fresher. Meanwhile, Green Rice is in a class of its own.
Turn them into a whole meal
Just say "f--- it" and turn your spring vegetables into your entire dinner — from a couscous stew to roasted asparagus topped with eggs and bread.
This article originally appeared on Food52.com: Make the most of spring vegetables.
More from Food52...
-
Cameron House Resort & Spa: a luxurious lakeside haven
The Week Recommends This stunning five-star resort on the shores of Loch Lomond is perfect for a special Scottish getaway
-
Albania’s AI government minister: a portent of things to come?
In The Spotlight A bot called Diella has been tasked with tackling the country's notorious corruption problem
-
Hyatt Regency Lisbon: a tranquil oasis in the historic district of Belém
The Week Recommends With its sprawling spa and prime location overlooking the River Tagus, this luxury hotel is a great place to escape the bustle of the city