spring vegetables

Fresh spring vegetables are an easy (and healthy!) way to upgrade the classic chicken dinner.

Skillet Chicken and Spring Vegetables

boneless, skinless chicken breasts

Kosher salt

black pepper

unsalted butter

shallot

dry white wine

snow peas

c. sugar snap peas

asparagus spears

garlic

tarragon

lemon

A refreshing cold noodle dish in a sweet and sour gochujang sauce. Perfect for the warm weather!

Bibim Guksu (Spicy Cold Noodles)

buckwheat noodles (memil guksu)

cucumber (about 3 ounces)

carrot (about 3 ounces)

red cabbage leaves

lettuce leaves

kimchi

sesame oil (See note)

sesame seeds

Korean chili pepper paste, gochujang

Korean chili pepper flakes, gochugaru

Korean/Asian hot mustard paste, gyeoja (optional)

sugar (or corn syrup/oligo syrup) (adjust to taste)

rice vinegar or apple cider vinegar (adjust to taste)

soy sauce

Mix all sauce ingredients and keep it cool in the fridge. The sauce can be prepared ahead of time, and it will keep well for up to 2 weeks.

Julienne the cucumber, carrot and red cabbage. Thinly slice the lettuce. Keep them cool in the fridge or in ice water (drain well before using) if you like.

Bring a medium pot of water to a boil. Cook the noodles according to the package instructions. Drain quickly and shock in cold water to stop cooking.

Drain and rinse in icy cold water until the noodles are very cold. Make two one-serving size mounds. Place the mounds in a colander to drain.

Place the noodles in the middle of the serving bowl and nicely arrange the cold vegetables over the noodles. Drizzle the sesame oil over,  sprinkle with the sesame seeds, and place a half of boiled egg on top.  The sauce can be served on top or separately.

Alternatively, you can toss it all together before serving. Mix the noodles well with the sauce, add the sesame oil and vegetables, and toss well. Sprinkle with the sesame seeds and place a half of boiled egg on top.

It couldn&#039;t get easier to make everyone&#039;s favorite spring vegetable! Thanks to the air fryer, it&#039;s roasted and ready to go in just 10 minutes.

Air fryer asparagus

asparagus (woody ends removed)

Spritz oil

salt

Place asparagus into air fryer basket. Spray (or drizzle) with oil, and add a pinch of salt.

Air fry at 380 degrees for 7 to 8 minutes, stopping once to shake the basket for even roasting. Cooking time can vary depending on your air fryer and the thickness of the asparagus. So start checking doneness at about 5 minutes. I like it when they are starting to brown with crispy tips. If the stalks are especially wide, it may take as long as 10 minutes. Remove when they reach your preferred doneness.

Fresh asparagus is coated in a flavorful lemon butter sauce and roasted until fork-tender. This is the perfect spring side dish recipe to accompany just about any meal!

Honey Lemon Butter Roasted Asparagus

asparagus (rinsed and rough ends trimmed)

Salt and cracked blacked pepper (to taste)

unsalted butter (melted)

honey

lemon juice (fresh squeezed)

garlic (minced)

Lemon zest (for garnish, optional)

Preheat your oven to 375°F (191°C).

Spray a baking sheet with nonstick cooking spray, and spread the trimmed asparagus out on the baking sheet. Season the asparagus with salt and pepper and set aside while you make the sauce.

In a medium mixing bowl, whisk together the melted butter, honey, lemon juice, and garlic until combined. Drizzle the sauce over the asparagus, making sure all of the asparagus gets coated.

Roast the asparagus in the preheated oven for 15 to 20 minutes, until fork-tender. Transfer the asparagus to a serving plate and drizzle with the remaining sauce from the sheet pan. Garnish with lemon zest if desired. Enjoy!

Simple bibimbap made with spring vegetables and canned tuna. Quick, easy and delicious!

Tuna bibimbap with spring vegetables

rice

carrot

vegetable oil

lettuce leaves spring mix

red radishes

green peas (or frozen)

canned tuna, drained

gochugaru (Korean red chili pepper flakes)

sugar

sesame oil

lemon juice or vinegar (or more to taste)

scallion, finely chopped - optional

gochujang, 고추장

water

Mix well all the sauce ingredients of the sauce option(s) you picked and set aside.

Thinly slice the asparagus, carrots, and red radish into bite size pieces. If the carrot is thick, cut in half lengthwise first and then thinly slice diagonally. Cut the radishes into match sticks. Roughly chop any large green leafy vegetables.

Cook the peas in salted boiling water until cooked through, 6 - 8 minutes (less if frozen). Heat a lightly oiled pan over medium high heat. Separately sauté the asparagus and then carrots for a minute or two. You can sauté the scallion briefly if you like. The vegetables should be crispy.

Place a serving of rice in a big bowl. Nicely arrange a small amount of each vegetable and tuna over the rice. Serve with the sauce.

Top 6 spring vegetables recipes from across the web

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Skillet Chicken and Spring Vegetabl...

Bibim Guksu (Spicy Cold Noodles)

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Top 6 spring vegetables recipes from across the web

The most viewed spring vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Skillet Chicken and Spring Vegetabl...

Bibim Guksu (Spicy Cold Noodles)

Air fryer asparagus

Honey Lemon Butter Roasted Asparagu...

Tuna bibimbap with spring vegetable...

Air fryer asparagus

The most viewed spring vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine