Spring Cooking: Focus on Asparagus, Spinach, Peas, Strawberries & Rhubarb Recipes
Apr 24, 2026
Spring brings a bounty of fresh ingredients and bright produce. Highlight all the harvest this season has to offer with my selection of seasonally-inspired recipes below. Capture the beauty of Seasonal Spring Cooking!
Each dish highlights the flavors that define the season.
These recipes bring the color, flavor and exciting combinations.
Today I’m rounding up my most popular spring-inspired recipes.
Asparagus:
A simple side-dish for spring and summer with tender crisp veggies and a nice pop of color. Look for thick spears for roasting and thinner spears for quick steaming. Cooks in 6 minutes. Pretty decent corn is available year round now, try the recipe too when corn is locally grown.
A quick one pan dish stir-fried with Asparagus and Red Spring Onions tossed with perfectly Crispy Jasmine Rice. Delicious served with my Peanut Sauce Drizzle.
A light and flavorful casserole that is layered with vegetables, cheese, eggs & herbs. Baked until puffy with a creamy-like texture – a meal in itself!
A fabulous and Vibrant Spring Asparagus Pesto with a multitude of uses. Lemon zest adds a gently zesty tang – to the herbaceous uncooked sauce. A delicious variation!
Easy roasted asparagus is done in just 10 minutes. Roasting heightens the vegetable’s flavor – and the toppings add a nice crunch and some nutty & zesty flavor!
A bright green velvety-creamy (yet no cream) delicious Spring Asparagus Soup. Light yet hearty with fresh flavors – blends into a luscious creamy texture.
A fabulous and Vibrant Spring Asparagus Pesto with a multitude of uses. Lemon zest adds a gently zesty tang – to the herbaceous uncooked sauce. A delicious variation – Vibrant Spring Asparagus Pesto is refreshing and easy to prepare.
Spinach:
A quick Creamy Sauce enriched with Sherry tops Salmon Fillets and Spinach Leaves with a crisp Garlic-Herb Sourdough Bread Topping. Lightened-Up, satisfying and Delicious! No cream and gluten free adaptable.
Fresh Spinach teams with Asian Pear, Coconut Milk, Ginger and aromatic spices. Creamy deliciousness! Makes a big batch, great party-side dish. Try this Asian Style Creamed Spinach… Gluten Free Too
Bursting with Flavor and Color – this Naturally Gluten-Free Quiche makes the perfect hassle-free brunch, lunch or healthy dinner
Large leaf spinach pairs with golden sliced garlic, lemon rind and toasted pine nuts. A lightened-up version not drenching in oil.
Gluten-Free Homemade Gnocchi ~ Worth the effort, fun to make and DELICIOUS! Gluten-Free Flour in the dough is easy to handle – yes… you can do this! Recipes for Brown Butter Sauce and Garlic Scape & Basil Pesto
Adds a pop of color and natural sweetness! Complementary lettuces I chose are spinach, frisee and microgreens. The Strawberry Vinaigrette is fab!
A killer appetizer!!
These pop-in-your-mouth meatball~crostini~marinara bites are topped with a flowing, easy fontina cheese fondue. Light texture and roast beautifully.
Sugar Snaps & Peas:
A simple pasta dish LOADED with two kinds of Fresh Peas – simple sautéed with Garlic then folded with Pasta and a Creamy Herbal Vegan Sauce (which is cashew based.) Use new Spring veggies!
Full of Spring Flavors! A quick sauté sauce if blended and tossed with large rigatoni and vegetables, topped with grated parmesan and burrata pieces. Add roasted asparagus and radicchio too! You’ll love this Spring Pasta with Leeks & Peas.
Tender crisp with a smoky essence ~ these peas are finished with a zesty and spicy nutty sauce… time to heat up the grill!
I’m blending Fresh Peas from their pods with traditional pesto ingredients for a creamy and earthy flavor – a Pesto you will love! See all the uses for it. You will love the fresh flavors of this Pea & Basil Pesto!
Strawberries:
This vibrant salad is crave-worthy and perfect for entertaining! Ruby and Golden Beets team with fresh Strawberries, Feta Cheese, Scallions & Pecans dressed with an Strawberry-Honey Balsamic Vinaigrette
Making jam is fun, has less sugar and no preservatives – with true fruit incredible flavor. Cooks quickly, use the best just-picked strawberries!
An easy skillet dish – Tender Chicken, Crispy Skin with a Hearty yet Light Pan Sauce with Plenty of Strawberries and Garnished with Tarragon Leaves. Irresistible!
A lightened-up recipe with creamy deliciousness – a crackled sugar top is complemented with a fruity roasted sauce.
These small sized Crème Brûlées are the perfect indulgent dessert with less fat than traditional recipes… and no heavy cream!
I’ve added walnuts for crunch and sliced feta cheese – both add interest and protein.
You’ll fall in love with the lighter texture of this amazing cheesecake. A simple topping with luscious Spring Rhubarb and Strawberries add just the right tart-sweet flavor and gorgeous color!
Enjoy by itself – or in an “Ice Cream Sandwich” with Double Chocolate Fudge Cookie Thins – or in little molds (cupcake liners.) All Gluten Free.
Rhubarb:
A super moist cake which rises high and dotted with seasonal sweet-tart rhubarb and warm spices. Whisk all in one bowl… irresistible!
Such a Delicious Jam! Rhubarb’s unique tart-sweet taste is heavenly scented. Lower in sugar and simply simmered to the ideal consistency.
Tender & Flaky Buttermilk Shortcakes are Split and Piled with Rhubarb and Coconut Whipped Cream with a touch of Blueberries for a Delicious Dessert.
A lovely ruby colored versatile vinegar with a lingering flavor of Rhubarb.
Made with Red Wine Vinegar, Rhubarb and Cloves. Also see: Karen’s Simple Rhubarb Vinaigrette
Golden & Tender Triangles of Scone Heaven! Dotted with Almonds and Rhubarb and a Dynamite Easy Rhubarb Glaze. Double the Rhubarb Flavor!
My favorite Spring Meal!
Perfectly cooked Salmon with a luscious Rhubarb Vanilla Bean Sauce and a Spring Vegetable Salad. Rhubarb Jam is easily transformed into this luscious Rhubarb Butter Sauce.
Seasonal Fresh Rhubarb is blended into a tangy & zesty Barbecue Sauce!
An easy Sauce & Glaze – terrific using on the grill and as a side sauce.
A lovely Spring Supper! Rhubarb vinegar adds a special touch, color and zesty flavor.
As summer fruits are still ripening, taste the marvelous, special flavor of Rhubarb in this easy to make (promise!) fruit tart. See too: the best Shortbread Cookie Crust
Make the most of this season’s produce with all of these Spring Recipes! Foods that showcase its bounty, and these springy recipes do just that.
I hope you enjoyed this collection of creative, delicious and inspiring recipes.
Karen
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Spring Pasta with Leek & Pea Sauce with Fresh Burrata
Equipment
- 1 14" pan I use a vintage enamel coated cast iron one by Copco
Ingredients
Leek & Pea Sauce:
- 2 large leeks, 1/2 Inch to soak; 8 cups sliced in circles
- 2 tablespoon unsalted butter, I use organic
- 2 tablespoons garlic, peeled, thinly sliced (from about 4 med. cloves)
- 1 teaspoon lemon rind, 1/2" long zested (about 1/2 lemon)
- 1/4 teaspoon sea salt
- 1 cup fresh shelled peas, can use frozen
- 1 cup fresh parsley, cleaned, light stems ok
- 2/3 cups pasta "water" , from your cooked pasta (PS: take out 1 cup of water)
- 3 tablespoons extra virgin olive oil
- 1/8 teaspoon sea salt
Pasta:
- 12 ounces large rigatoni*, or your favorite pasta
Cheeses:
- 1/2 cup Parmigiano Reggiano, finely grated
- 1 large ball Fresh Burrata
Garnishes:
- 2 tablespoons fresh parsley, coarsely chopped
Optional Garnishes: See preparation in notes
- 6 fat asparagus spears , ends peeled; each cut into 3
- 1/2 cup radicchio, packed, torn 1" pieces
Instructions
Clean Leeks, Cook Pasta:
- Clean Leeks: Cut away dark green ends; save for stock. Cut away root end. Cut into 1/2 inch rounds, add to sink and cover with cold water. Swish around to encourage all dirt to fall to the bottom. Add to a colander; shake out excess water. Cook Pasta in plenty of boiling water, stirring from time to time. This gluten free pasta cooked in 8 minutes. TAKE OUT 1 cup of pasta water, add pasta to a colander in sink, refresh with cool water.
- In the meantime: To a 14" wide skillet melt 2 T. butter over low – medium heat, add leeks, garlic and lemon peel, cook – stirring until very soft, yet still somewhat green, about 6 minutes.
- Add fresh peas (or frozen) and cook stirring for 2 -3 minutes until bright green and just cooked. Season with 1/4 teaspoon salt, stir in.
- Add HALF of the vegetable mixture to the carafe of a blender. Reserve remainder! Add 1 cup parsley, 2/3 cups reserved pasta water and 3 T. EVOO and 1/8 t. salt. Blend from low speed to high. Will be bright green and smooth.
Finishing the Dish:
- See notes if making roasted asparagus & radicchio. Add cooked pasta back into the pan. Add blender sauce, toss. Add up to 1/3 extra cup pasta water if necessary. Top with reserved Leek & Pea mixture, Add parmesan cheese, burrata torn into 1 1/2" pieces and 2 T. chopped parsley. Top with roasted asparagus & radicchio. Nice touch: add a sprinkle of crushed red peppers to the burrata.
Notes
The best gluten free pasta from Italy, bronze cut die. Roasting asparagus & radicchio: heat oven to 375 degrees. Add asparagus and radicchio to a pan, separated. Toss both with a little EVOO and a sprinkle of salt & pepper. Roast, remove radicchio in 1 -2 minutes as the edges just brown. Leave asparagus total of 6 – 8 minutes until crisp tender. Set both aside, toss into finished pasta. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
