3 Fresh Ways To Get a Taste of Early Spring

After a long winter, we're fueling our cooking and boosting our spirits with some of spring's first and most hopeful produce: tender and earthy asparagus, crisp and peppery radishes, and invigorating mint.

1. Asparagus

Green is the most common but not the only color you'll find when it comes to asparagus. Pretty purple varieties tend to be a little sweeter. They're also — surprise! — green inside. Because they can lose their purply outer blush when cooked, they're often shaved and served raw. Rarer white asparagus grows under cover and is white all the way through. Lack of sunlight keeps it from greening. The outside can be bitter, though, so it's typically peeled. Whatever the color, you'll want to trim and/or peel the bottom ends if they're too tough to bend.

Sorghum Pilaf with Roasted Asparagus

Roasting radishes brings out some sweetness and mellows their bite. You can use another cooked grain for the base, but sorghum has a nutty, chewy quality that's lovely here.

Asparagus Quiche

The striped top of this quiche serves a double purpose: The spears on top are pretty, and they also get a little extra flavor and browning since they're not fully submerged.

2. Radish

On the outside, watermelon radishes look kinda like turnips. But inside? Radically pretty! They make an incredible garnish. Tip: For neat, uniformly thin slices, use a V-slicer or mandoline. And leave the radish tops on to use as a handle while you slice.

Radish and Butter Spread

If you don't know what to do with the radishes from your garden or your CSA box, mix them with butter and you'll have a delicious spread! This tastes fantastic on a toasted baguette or pitas, crackers, or homemade bread. It's also a great addition to a cheese board or a roast beef sandwich.

Radish Top Soup

This simple soup uses an often-overlooked part of the radish: it's voluminous and nutritious green tops. It's also surprisingly satisfying — great served with crusty bread.

3. Mint

There are hundreds of mint varieties. For cooking, spearmint is a good go-to: It's sweet, mild, and versatile enough for savory dishes, desserts, garnishes, and cocktails. The more potent peppermint is great for tea and sweets. Mixed-flavor varieties, like pineapple, apple, orange, or chocolate mint add intrigue to desserts. Whichever you favor, plant it in a container since mint tends to spread. When you pinch off a sprig, crush the leaves gently and inhale for an instant lift. Menthol, the oil in the leaves, gives mint its refreshing scent.

Strawberry, Ginger and Mint Sekanjabin

This sweet-tangy syrup is based on an ancient Persian recipe. It keeps a long while in the fridge. Just add water or seltzer for a fabulously refreshing drink.

Lebanese Radish Salad

This Lebanese-inspired salad is prettiest when served immediately and it's terrific with roasted meats and hearty grain salads. Tuck leftovers into toasted pitas with a little goat cheese or feta. Note: Some radishes are more peppery than others. If yours are particularly hot, use more honey and/or lemon juice to balance the flavor.

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This article originally appeared in the April/May 2021 issue of Allrecipes Magazine.