Spring is in the air, and it’s the perfect time of year to enjoy some of the season’s peak produce, such as asparagus, apricots, and fava beans.

Asparagus

These tender spears, good sources of folate and vitamins A & C, are delicious roasted and served alongside fish or steak, grilled and drizzled with a balsamic reduction, or mixed into creamy risottos with fresh peas and morel mushrooms.  One of my favorite appetizers is Asparagus Wrapped in Serrano Ham, a leaner but equally yummy alternative to bacon.  This recipe can be served as a salad but also makes an easy finger food for entertaining.

Apricots

I snack on dried apricots throughout the year, but there’s nothing like fresh apricots when they’re at their peak.  Good sources of beta-carotene and potassium, sauteed apricots are one of my favorite French toast or pancake toppers.  Apricots are also popularly paired with pork dishes.  Eating Well featured a great recipe for Pork Tenderloin with Grilled Apricots.  The tenderloin is the leanest cut of pork, and the sweetness of the apricots and peppery watercress are perfect flavor accompaniments.

Fava Beans

Fava beans are great steamed and served with olive oil, salt, and lemon, added to soups and pastas, or paired with baby artichokes, another prime springtime veggie. Martha Stewart featured an amazing recipe for Stewed Baby Artichokes with Fava Beans that is lovely paired with pan-seared salmon.  Or look for a flavorful fava bean dip called Foul Moudammas in your local Middle Eastern restaurant.  Fava beans are packed with complex carbohydrates, protein, and fiber.