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These spring recipes highlight all the produce this season has to offer! Browse our fresh ideas for dishes with asparagus, peas, radishes, carrots, and more.

Spring recipes: asparagus pasta on a serving platter with basil leaves and lemon garnish.

When spring rolls around, it’s all we can do not to jump into cooking everything asparagus, radishes, and carrots. Because after a long winter, there’s nothing better than the invigorating crunch of fresh spring produce! Once bright green chives start popping up in our garden, we start looking for the first signs of radishes and looking forward to our local farmer’s market jumping to life.

Here are some of our favorite spring recipes that use the produce of the season. Depending on where you’re located, the following produce may be in season in spring (per the USDA’s Seasonal Produce Guide). You’ll see this produce featured in the recipes below, or click each ingredient to find more recipes on how to use it. We can’t wait to hear what you try!

And now, our top fresh spring recipes!

Want more? Try our 20 Spring Cocktails to Enjoy the Season and 10 Spring Salad Recipes.

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Spring recipes

35 Fresh Spring Recipes


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 3 to 4 1x

Description

Celebrate spring with asparagus pasta! Lemony roasted asparagus pairs with fresh basil and Parmesan for an irresistible dinner recipe.


Ingredients

Scale

For the asparagus

  • 1 pound thin asparagus spears, cut into 2” pieces
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • Fresh ground black pepper
  • 1 lemon (zest from half, plus slices from the other half)

For the pasta

  • 8 ounces tagliatelle or fettuccine
  • ¼ cup olive oil
  • 2 cloves garlic, grated
  • ½ teaspoon dried oregano
  • ⅛ teaspoon chopped Calabrian chilis or ¼ teaspoon red pepper flakes
  • ¼ cup Parmesan shavings
  • 2 tablespoons Italian seasoned panko
  • ¼ cup fresh basil leaves, for garnish

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Roast the asparagus: Cut off the tough bottom ends of the asparagus and cut it into 2” pieces. Add the stalks to a foil-lined baking sheet. Drizzle the asparagus with the olive oil, and add the kosher salt and a few grinds of black pepper.
  3. Slice the lemon in half crosswise. Thinly slice 4 wheels from one half of the lemon, then add them to the baking sheet. Zest the other half of the lemon, sprinkle it onto the asparagus and mix with your hands to coat. Bake 10 to 15 minutes, until tender when pierced by a fork at the thickest part. The timing will depend on the thickness of the asparagus spears.
  4. Cook the pasta: Meanwhile, bring a salted pot of water to a boil and cook the pasta to al dente (taste testing a minute or two before the package instructions indicate). Do not drain. 
  5. In the serving bowl, stir together the olive oil, oregano, grated garlic and chilis. When the pasta is done, use tongs to transfer the pasta from the boiling water into the bowl with the oil mixture without draining. Toss with the olive oil mixture until coated. Add the roasted asparagus and toss. (If desired, transfer to a serving platter or individual plates.)
  6. Top with the Parmesan shavings and panko. Add basil leaves and serve immediately.
  • Category: Main dish
  • Method: Roasted
  • Cuisine: Spring
  • Diet: Vegetarian

Keywords: Spring recipes

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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1 Comment

  1. thank you for these, definitely that time of year, and love the strawberry rhubarb to start!