Recipes

Tasty Spring Recipes

By Charlotte Langley

Published: 

Recipes by Chef Charlotte Langley

Spring Recipes

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🌿 FIDDLEHEAD + RAMP BUTTER TOASTS

A wild-foraged spring starter. Earthy fiddleheads and aromatic ramps are blended into rich compound butter, slathered onto warm toasts for an umami-packed bite with texture and punch.

Ingredients:

  • 1 cup fiddlehead ferns, cleaned and blanched
  • ½ cup ramp greens (white parts optional, sautéed if used)
  • 1 stick (½ cup) unsalted butter, room temp
  • Zest of 1 lemon
  • 1 tsp salt
  • Freshly cracked pepper
  • Sourdough or country bread, sliced and toasted
  • Optional toppings: microgreens, pickled shallots, shaved radish

Method:

  1. Prep Fiddleheads: Blanch cleaned fiddleheads in boiling salted water for 5 minutes, then shock in ice water.
  2. Make Ramp Butter: In a food processor, blend ramp greens, fiddleheads, butter, lemon zest, salt, and pepper until smooth with visible flecks.
  3. Toast Bread: Lightly char or grill sourdough slices.
  4. Assemble: Generously spread ramp-fiddlehead butter over warm toasts. Top with garnishes like microgreens or pickled shallots if desired.

🔥 Charred Asparagus with Spring Garlic Gremolata

A bright, verdant plate of grilled asparagus crowned with a zippy gremolata made from young spring garlic, lemon, and herbs.

Ingredients:

  • 1 bunch asparagus, trimmed
  • 1 tbsp olive oil
  • Salt + pepper

Gremolata:

  • 1 clove spring garlic, finely minced
  • Zest of 1 lemon
  • 2 tbsp finely chopped parsley
  • 1 tbsp mint, finely chopped
  • 2 tbsp olive oil
  • Flaky salt to finish

Method:

  1. Char Asparagus: Toss asparagus with olive oil, salt, and pepper. Grill or pan-sear on high until charred and just tender, 5–6 minutes.
  2. Mix Gremolata: Combine spring garlic, lemon zest, herbs, and olive oil. Season with flaky salt.
  3. Serve: Plate asparagus and spoon gremolata over the top. Serve warm or at room temp.

🐟 HALIBUT CRUDO WITH CITRUS + CHIVE OIL

Delicate slices of halibut shine under a bright citrus marinade and a whisper of grassy chive oil.

Ingredients:

  • 6 oz halibut, skinless and sashimi-grade
  • Juice of ½ orange + ½ lemon + ½ lime
  • 1 tbsp olive oil
  • Pinch sea salt

Chive Oil:

  • ½ cup chives
  • ⅓ cup neutral oil (like grapeseed)
  • Pinch salt

To serve:

  • Microgreens, edible flowers, or thin-sliced radish

Method:

  1. Chive Oil: Blend chives with oil and salt until bright green. Strain if desired for clarity.
  2. Slice Halibut: Thinly slice halibut and arrange on a chilled plate.
  3. Dress: Spoon citrus juice, then olive oil and chive oil over the fish. Sprinkle sea salt.
  4. Garnish: Add microgreens or edible flowers. Serve immediately.

🦆 SEARED DUCK BREAST WITH RHUBARB GASTRIQUE

Crisp-skinned duck breast meets a tangy-sweet rhubarb gastrique for a perfectly balanced spring main.

Ingredients:

Duck

  • 2 duck breasts, skin scored
  • Salt and pepper

Rhubarb Gastrique

  • ½ cup rhubarb, chopped
  • ¼ cup sugar
  • 2 tbsp white wine vinegar
  • ¼ cup water
  • 1 tsp cracked pepper

Method:

  1. Render Duck: Season duck. Place skin-side down in cold pan, bring to medium heat. Render fat 7–8 minutes, flip and cook 4–5 more. Rest 5 minutes.
  2. Make Gastrique: Simmer sugar and vinegar until syrupy. Add rhubarb, water, and pepper. Cook until thick and jammy.
  3. Serve: Slice duck and drizzle with gastrique. Serve with spring greens or farro.

🧀 SPRING SOFT CHEESE BOARD WITH FIDDLEHEAD PESTO + CANDIED NUTS + TINNED FISH

A seasonal cheese board that brings brightness and texture with wild-foraged pesto, creamy cheeses, crunchy candied nuts, and high-quality preserved seafood.

Ingredients:

Board Components

  • Soft cheeses: goat chèvre, bloomy rind brie, or burrata
  • Fiddlehead pesto (see below)
  • Candied walnuts or pecans
  • Tinned fish: My favourite is Nice Cans but I recommend anything MSC
  • Sliced baguette or crackers
  • Pickled ramps or spring onions
  • Fresh herbs for garnish (tarragon, chervil)

Fiddlehead Pesto

  • ½ cup blanched fiddleheads
  • ¼ cup toasted walnuts
  • 1 clove garlic
  • ⅓ cup olive oil
  • 2 tbsp grated parmesan (optional)
  • Salt + lemon juice to taste

Method:

  1. Pesto: Blend all ingredients until smooth but textured. Adjust salt/lemon.
  2. Board Assembly: Arrange cheeses, nuts, pesto in a ramekin, and tinned fish artfully on a board. Add herbs and pickles.
  3. Serve: Encourage guests to mix and match!