how to serve spring vegetables


As spring approaches, we’re slowly creeping away from winter squash and roots. Spring is a
great time to take advantage of all the colourful greens and vegetables that are in season
this time of year and a perfect way to add a delicious and sweet punch to your plate. Here are
some ideas on what to do with all that gorgeously fast approaching produce. So feast your
eyes on all these spring vegetables we’re looking forward to later this month.


Although these little wild flowers can be a little intimidating when buying fresh, it’s easy
once you get the hang of cooking the hearts that you’ll never go back. But just in case we’ve
got you covered, check out everything you need to know about how to prep artichokes with
our blog article here (How to Prepare and Cook Artichokes).

Easy Roasted Artichoke Hearts

Roasting artichokes with a little of our organic extra virgin olive oil, salt, and pepper brings
out their sweetness and gives them a lovely crisp texture and once they are roasted they
make an excellent side dish to salads, vegetable pasta or soup.

Cooking time 15 minutes
Serves 4 people

  • 400 grams artichoke hearts, quartered
  • 3 tablespoons Azada Organic Extra Virgin Olive Oil
  • Freshly ground sea salt and black pepper

1. On a lined baking tray, lay the artichokes face up in a single layer and drizzle with
Azada’ Organic Extra Virgin Olive Oil.
2. Season with sea salt and black pepper, and bake in a preheated oven at 200°C for
10-15 minutes or until they begin to crisp.


In-season asparagus is beautifully sweet and so crisp when it snaps as you break it! Look for
tightly closed, vibrant-green tips, and firm, straight stalks. Our favourite asparagus recipes
are kept so simple that they melt in your mouth. If you want to know how to

blanch/steam/grill asparagus, check out the article here. (Asparagus: Easy to Prep and Quick
to Cook with Easy Methods)

Truffle Roasted Asparagus

It’s worth buying high-quality truffle powder and adding it to roasted asparagus is really
tasty and a fancy dish to serve at any dinner party!

Cooking time 20 minutes
Serves 4 people (as a side dish)


  • 1 large bunch of fresh asparagus, ends trimmed
  • 1⁄2 shallot, finely sliced
  • 2 tablespoons Azada Organic Extra Virgin Olive Oil
  • 1⁄4 teaspoon truffle powder
    1. Preheat the oven to 200°C degrees.
    2. On a lined baking tray spread the asparagus evenly and top with shallots.
    3. Drizzle with Azada’ Organic Extra Virgin Olive Oil, and sprinkle with truffle powder.
    4. Roast for approximately 20 minutes.


We all love these little green gems. Peas — whether they are fresh, shelled or in full-pod
snap pea form we just can’t get enough of them!

Snap Peas with Lemon

This is a wonderful seasonal recipe that makes you happy for spring. With textures ranging
from crunchy to creamy, the delicateness of the peas work spectacular in this recipe, adding
freshness and citrusy goodness.

Preparation 15 minutes
Serves 4 people (as a side dish)


  • 1 pound snap peas, trimmed
  • 4 tablespoons Azada Olive Oil & Lemon
  • The zest of half a lemon
  • 1 teaspoon shallot, minced
  • 1 tablespoon fresh mint leaves, chopped
  • Freshly ground sea salt and ground pepper

1. Bring a large pot of salted water to a boil.
2. Meanwhile, fill a large bowl with water and ice and set aside.
3. Add the snap peas to the boiling water and cook until just tender, about 2 minutes.
4. Using a slotted spoon, transfer the snap peas to the ice water.
5. Whisk all the other ingredients together in a large bowl and season to taste. Drain the
snap peas, toss with the vinaigrette and serve over warm buttery toast.


Crunchy radishes are a great source of vitamin C, a powerful antioxidant and immune-system
strengthener. This perfect veggie is a bright, beautiful crudite and is seriously underrated.
They can be eaten raw if you love the peppery bite and can be dipped in anything, from
hummus to an onion and garlic dip but if you prefer it sweeter, roasting them is the way to go.
A secret that many of you may not know is that radish tops are a great base for pesto.

Radish and Parmesan Salad

This salad screams spring freshness. It’s vibrant, green and tastes heavenly.
Preparation 15 minutes
Serves 4 people (as a side dish)


  • 1 avocado, peeled and chopped
  • 350 grams spring mix leaves
  • 100 grams blueberries
  • A small bunch of radishes, shaved
  • 80 grams Parmesan cheese, shaved
  • 3 tablespoons Azada Organic Extra Virgin Olive Oil
  • 1 tablespoon freshly squeezed lemon juice
  • Freshly ground sea salt and black pepper

1. Combine Azada’s Organic Extra Virgin Olive Oil , lemon juice, salt, and pepper in a
large bowl and with a whisk until combined.
2. Add the spring mix, blueberries, radishes, and shaved Parmesan cheese. Gently toss
to coat and enjoy.

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