In Season: Fresh Spring Produce to Inspire Your Menu
Spring is here, bringing with it a fresh wave of colour, flavour and versatility. From asparagus and eggplant to crisp lettuce, fennel and rhubarb, seasonal produce is ready to take centre stage across spring menus.
Whether you’re refreshing brunch dishes, introducing lighter lunches or adding colour to your mains, here are some of the season’s standouts and a few ideas for putting them to work in the kitchen.
One of the true signs of spring, asparagus is back in season and ready to shine. Its tender crunch and fresh flavour make it an easy addition across breakfast, brunch, lunch and dinner menus.
Keep it simple by grilling or roasting asparagus and serving it alongside a protein such as lamb or fish, or slice it through salads and pasta dishes. For a brunch option, try green tartine topped with smoked mozzarella, asparagus, chilli, tomato salsa and extra virgin olive oil.
Spring greens are an easy way to bring freshness, crunch and colour to the plate. Lettuce is incredibly versatile, working as the base for seasonal salads, tucked into burgers and sandwiches, or used as a fresh garnish.
For something a little different, try a house pesto dressing to give greens an extra flavour hit, or pair crisp lettuce with chargrilled proteins, roasted vegetables, pickles and fresh herbs.
With its rich flavour and ability to take on spices, marinades and sauces, eggplant is a great ingredient for adding depth to a spring menu.
Try it roasted, grilled, crumbed or fried. It works beautifully in sandwiches, salads, sharing plates and vegetarian mains. For something a little different, use eggplant in a spring shakshuka, or serve it tempura-style for a crispy seasonal starter or side.
Avocado never goes off trend, but spring is the perfect time to make the most of its creamy texture and versatility.
Layer it into sandwiches, smash it onto toast, slice it into salads or turn it into a fresh salsa. Pair with citrus, chilli, herbs or charred corn for a bright spring flavour combination, or keep it simple with avocado, sour cream and a squeeze of lime.
Fresh fennel brings a crisp texture and subtle anise flavour that works particularly well across lighter spring dishes.
Shave it raw into salads alongside orange or other citrus, grill it to bring out its natural sweetness, or serve alongside seafood and chicken. Even the fronds can be put to work as a garnish, helping kitchens get more from the whole vegetable.
Rhubarb isn't just for dessert. Its sharp, tangy flavour can bring a welcome contrast to both sweet and savoury dishes.
Of course, classics like rhubarb crumble are always a winner, but it can also be turned into compotes, chutneys and sauces. For something different, try a rhubarb salsa with chilli, onion and fresh herbs to pair with grilled dishes.
Bring Spring to the Menu
Spring produce gives chefs plenty of opportunity to experiment with brighter flavours, lighter dishes and seasonal ingredients. From crisp asparagus and fennel to creamy avocado, versatile eggplant and vibrant rhubarb, there are plenty of ways to give menus a seasonal refresh.
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