Inspire Me

What’s in season? Spring’s super-greens

Here are some delicious ways to enjoy peppery, nutrient-rich watercress and that star of the spring line-up, asparagus
What's in season? Spring's super-greens

Watercress

This aquatic plant is highly underrated and is a great source of greenery during spring. The cousin of favourites like cabbage and rocket, watercress is packed with vitamin K and antioxidants while remaining low in calories.

Egg and cress is a classic sandwich combination. Perfect for picnics, tea parties and afternoon entertaining, these tried-and true sandwiches are guaranteed to go down a treat.

Young tender leaves make a zingy watercress pesto, which is perfect tossed through pasta for a quick supper. Blend 2 cups watercress leaves with 1 clove garlic, 1 Tbsp grated parmesan, 2 Tbsp pine nuts toasted in a dry pan until golden, a small pinch dried chilli flakes, zest of 1 lemon, 2-3 Tbsp oil and a pinch salt. Cook enough pasta for two people then mix the pesto with a slosh of starchy pasta water and a squeeze of lemon juice and stir through drained pasta.

Watercress also makes a great addition to salads, try it in this delicious baby beetroot, green lentil, watercress and hazelnut salad.

It even pairs well with Asian-inspired meals, like these spiced duck, apple and watercress roti rolls or this watercress soba noodle soup.

Asparagus

There are so many ways to enjoy this springtime treat. Add chopped, blanched asparagus to an omelette or top with a poached egg; sauté spears in a dash of extra virgin olive oil and minced garlic then season with black pepper and freshly grated parmesan, or add chopped cooked asparagus to a salad or wrap. Another option is to place spears on a large piece of foil, drizzle with olive oil and lemon juice, wrap it up and bake for 20 minutes at 200°C. Or simply smother it under a blanket of rich, velvety hollandaise.

Top tip for asparagus

Young asparagus stems can be eaten whole. However, thicker asparagus becomes tough and woody as it ages. In this case, bend the stems and they will naturally snap at the point where the stem becomes tough; discard that part and eat the tender tips. Always rinse tips thoroughly to remove grit from the delicate spears.

Related stories