THE SPRING KING

Catherine Lawson

Getting those fresh veggies into your diet over the cold, dark winter months can be something of a challenge, but with spring just around the corner there are some fresh new seasonal vegetables on the way to make it a whole lot easier. Amongst the many delicious crops which grow in abundance as the earth starts to thaw are cabbages, asparagus, cauliflower, lettuce, baby leeks, rhubarb and spinach. Some lend themselves to the soups which will continue to nourish us well into the season and others are perfect for transitioning into fresh, vibrant raw salads, packed with nutritional goodness. What they all have in common, though, is the tender flavour of fresh new growth which is synonymous with spring.

The first harvest of asparagus (mid-late spring) is one of my favourite seasonal delicacies with the stems and tips being lighter, greener and more delicate than the late summer variety. Rich in vitamin A (important for our immune systems, vision and skin health), Vitamin C (a powerful antioxidant which is essential for cell growth and repair) and Vitamin K (the champion of bone and blood health) it’s not surprising that King Louis X1V declared asparagus the ‘king of vegetables’ while Queen Nefertiti referred to it as the ‘food of the Gods’. As versatile as it is delicious, fresh young asparagus spears can be steamed, grilled, roasted, sautéed, pickled, blended into lighter soups and even baked into a quiche without compromising their distinctive flavour.

One of my favourite ways to enjoy the first harvest of asparagus is to make a simple, fresh pasta dish which includes baby leeks (another spring delight), some cherry tomatoes and the more prominent flavours of pesto and parmesan which complement the vegetables perfectly. It’s quick, easy, seasonal and packed with nutrition making it an ideal mid-week dish for all the family. The recipe which follows makes enough for two people, however, it can easily be multiplied to feed a larger group and it’s as delicious served as a cold pasta salad as it is served steaming hot, straight out the pot.

I like to use yellow cherry tomatoes here because of their vibrant colour (nothing says spring more than a pop of yellow, right?), but you can use any cherry tomatoes you have at hand. As with all good pasta recipes making them your own is part of the fun and this one could easily be adapted to reflect the seasons and to include more of your own favourite vegetables.