Your ultimate spring produce guide: What's in season plus recipe suggestions
Asparagus
Peak season: March-June
Asparagus is one of the best low-calorie, fiber-filled veggies for springtime. It's also a natural diuretic, which helps with bloating and flushing out unwanted toxins from your body. You'll want to choose firm, bright green, odorless stalks with tight tips. The best way to store them is with the ends wrapped in a damp paper towel, then placed in a plastic bag. They should keep for up to 4 days.
What to do with it: Top homemade pizza with asparagus and arugula to keep things light and get more greens. Asparagus can also actually be eaten raw, like carrots and celery with hummus or a healthy dip. Otherwise, try grilling, steaming or roasting it. It's great for stir fries, too. If you need inspiration, here are 10 more recipes that will make you fall in love with asparagus.
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Chef Tips and Tricks
These fun Tropical Salmon Sushi Cups make the perfect warm-weather appetizer!
Ingredients
- 1/2 cup rice vinegar
- 2 tbsp sugar
- 2 cups cooked sushi rice
- 1 cup soy sauce
- 1/4 cup chopped cilantro
- 2 tbsp seasame oil
- 1 tsp chili paste
- Salt
- 1 mango, diced
- 1 avocado, diced
- 1 lb salmon, diced
Method
- Combine the rice vinegar and sugar.
- Stir though the cooked sushi rice, and with wet hands, shape into balls.
- Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
- Refrigerate for 15 minutes.
- In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
- Combine the mango, avocado and salmon.
- Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
- Remove the rice cups from the refrigerator, and peel off the parchment paper.
- Distribute the salmon mixture between the rice cups.
- Garnish, serve and enjoy!