Spring Recipes: Strawberry Salad and Pea and Asparagus Risotto

With the arrival of spring, markets fill up with fresh produce that calls for lighter, more colourful dishes. Asparagus, peas, broad beans, radishes, young spinach and the first strawberries are in season, tastier and usually cheaper at this time of year. Below are two complete recipes and a few ideas for making the most of the season.

Spring salad with strawberries, spinach and fresh cheese

A salad that brings together the sweetness of strawberries, the freshness of leaves and the creaminess of cheese. It serves four as a starter or two as a light meal.

Ingredients

• 100 g young spinach (or a mix of green leaves)
• 250 g strawberries
• 1 small cucumber (about 200 g)
• 6 radishes
• 150 g fresh cheese (such as ricotta or a soft fresh white cheese)
• 30 g walnuts or almonds
• A few mint leaves
• For the dressing: 3 tablespoons (45 ml) olive oil, 1 tablespoon (15 ml) balsamic vinegar, 1 teaspoon (5 ml) lemon juice, salt and pepper

Method

1. Wash the leaves, strawberries, cucumber and radishes thoroughly, and dry everything carefully.
2. Hull the strawberries and cut them into quarters. Slice the cucumber into thin half-moons and the radishes into rounds.
3. Toast the nuts in a dry frying pan over medium heat for 3 to 4 minutes, stirring constantly. Leave to cool and chop roughly.
4. In a jar, combine the olive oil, vinegar, lemon juice, a pinch of salt and pepper. Close and shake until emulsified.
5. In a salad bowl, arrange the leaves, cucumber, radishes and strawberries. Crumble the fresh cheese over the top.
6. Pour over the dressing only when serving and finish with the nuts and chopped mint.

Pea and asparagus risotto

A warm yet light dish that showcases two of the most typical spring vegetables. Makes four servings.

Ingredients

• 300 g risotto rice (arborio or carnaroli)
• 1 bunch green asparagus (about 250 g)
• 200 g peas (fresh or frozen)
• 1 medium onion, chopped
• 1 garlic clove, chopped
• 1.2 litres hot vegetable stock
• 100 ml white wine (optional)
• 2 tablespoons (30 ml) olive oil
• 40 g grated Parmesan cheese
• Zest of half a lemon, salt and pepper

Method

1. Snap off the woody ends of the asparagus. Cut off the tips (about 4 cm) and set aside; slice the stalks into 1 cm rounds.
2. In a wide pan, heat the olive oil and soften the onion over medium heat for 5 minutes. Add the garlic and cook for 1 more minute.
3. Add the rice and stir for 2 minutes, until the grains turn translucent at the edges. Pour in the wine and let it evaporate.
4. Add a ladle of stock and stir until absorbed. Repeat, ladle by ladle, for about 18 minutes.
5. Halfway through cooking, add the asparagus stalks. In the last 5 minutes, add the tips and the peas.
6. When the rice is creamy and still slightly firm in the centre, remove from the heat, stir in the Parmesan and lemon zest, and adjust the salt and pepper. Leave to rest for 2 minutes before serving.

Tips and variations

• Buy in season: asparagus should have firm stalks and closed tips; strawberries should be red right up to the stem and smell fragrant.
• A more filling salad: for a main meal, add 150 g cooked chickpeas, one boiled egg per person or 120 g grilled chicken per person.
• Lactose-free risotto: replace the Parmesan with two tablespoons of nutritional yeast and a drizzle of olive oil at the end.
• Swap the vegetables: shelled broad beans, spinach or diced courgette work well in the risotto.
• Storage: the risotto keeps in the fridge for up to two days in a closed container; when reheating, add a little stock or water. The salad should only be dressed at the last minute.

More ideas for enjoying spring

• Orange, strawberry and ginger juice: blend 200 ml orange juice, 150 g strawberries and 1 cm fresh ginger.
• Oven-baked fish with vegetables: hake or sea bream fillets roasted at 200 °C for 15 to 20 minutes on a bed of sliced courgette, pepper and onion.
• Yoghurt bowl: plain yoghurt with strawberries, a spoonful of oats and a few nuts, for a fresh breakfast or snack.

In summary

Cooking in spring means making the most of fresh seasonal produce, such as asparagus, peas, radishes and strawberries, in light and colourful dishes. The strawberry and fresh cheese salad and the pea and asparagus risotto are two simple, adaptable and balanced recipes that can be varied with other vegetables and proteins. With these as a base, all you need to do is follow what the market offers each week.