Asparagus & pea season is one of the best seasons, if you ask me.

After never ending months of winter, where your 5-a-day is basically made up of carrots, some sort of cabbage and apples (booooooooring), the appearance of the first spring vegetables brings back memories of sunny afternoons spent preping the haul from my parents’ garden.

Popping peas out of their pods, removing stems from green beans and strawberries, peeling and chopping tomatoes…

Perfect ambassadors of the beautiful days to come, asparagus, peas and all their spring vegetable friends taste just like a crisp spring day: green, light and fresh.

Have them as a starter or a side, just blanched and served with French dressing.

Or as the main event by adding them into your kitchen staples, be it risotto or, like me, a delicious Spring vegetable quiche!

The perfect spring supper.

(and lunch)

(and breakfast)

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More mid-week Spring supper ideas?

Spring gnocchi with tomato and wild garlic (V)

Garlic butter mushroom bun (V – Vegan option)

Spring potato salad (Vegan, GF)