Top Seasonal recipes for March

Spring is almost here and we can’t be the only ones excited to welcome some warmer weather and the gentle reminder that each day is a beginning and that beautiful things can still grow from the ground following the coldest of winters. Whether you’re looking for some warming recipes to keep yourself going between the seasons or for something lighter and more vibrant in the form of a spring salad, here’s some inspiration below.

Creamy Asparagus Soup

Ingredients

536g fresh asparagus, ends trimmed off and chopped

1 large onion, diced

1 fennel bulb, cored and diced

2 tbsp olive oil

3 garlic cloves, chopped

2 – 4 tbsp fresh tarragon

6 – 12g fresh basil

227g potatoes, sliced

1.4l vegetable stock

119ml sour cream

Salt and pepper to season

Method

1. For 2 minutes over medium high heat sauté the onion and fennel in the olive oil in a large pot, stirring constantly.

2. Turn heat to medium and continue cooking until softened, about 5-6 minutes and then add the garlic and sauté for a couple more minutes, until garlic becomes fragrant.

3. Add stock, salt and pepper, and sliced potatoes, and bring to a boil. Cover and simmer on low heat for 15-20 minutes until the potatoes are cooked through and tender.

4. Add asparagus, turn the heat up and return to a boil, and cook for 2-3 minutes, until tender yet vibrant green. Don’t overcook the asparagus or you will lose the lovely colour. Remove from heat and let cool a bit.

5. Blend the soup in batches until creamy and smooth, adding in the herbs. Blend well.

6. Return to the stove and heat gently (do not boil, or you will lose the lovely colour). Whisk in sour cream and serve.

Spring Pasta Salad

Ingredients

454g pasta of your choice

402–536g fresh peas

5 scallions, thinly sliced

1 shallot, very finely diced

1 cup chopped fresh mint

60g chopped Italian parsley

119 ml olive oil

2 lemons – zest and 1/4 cup juice

40g fresh pea shoots, baby spinach or arugula

1 tsp salt, plus more to taste

½ tsp pepper

1 tbsp truffle oil

Method

1. Boil pasta in salted water for roughly 8-10 minutes.

2. When the pasta is nearly done, add the peas to the boiling pasta water and blanch for one minute, or just until bright green. Immediately drain, place pasta and peas in large bowl, drizzle with olive oil, lemon juice and season with 1 tsp salt and ½ tsp pepper.

3. Toss in the pea shoots, baby spinach or arugula and add the scallions, shallot, herbs and lemon zest. Stir. Drizzle with truffle oil and serve immediately.