Ah, the playful dance of springtime's A-team: arugula and asparagus! These verdant vanguards herald the arrival of warmer days with their crisp flavors and vibrant personalities.

• Arugula, with its fresh, peppery flavor, brightens pizzas, salads, and sandwiches, injecting a burst of zesty complexity into every bite.
• Asparagus, a springtime favorite, boasts tender spears with a subtle sweetness and delightful bite. Whether lightly sautéed, grilled to perfection, or nestled into a creamy risotto, each spear is a celebration of spring's bounty.

Let's raise our forks to the A-team of spring, where arugula and asparagus reign supreme. Jump to the recipes:

• Arugula Salad With Homemade Vinaigrette
• Asparagus & Pea Risotta

Arugula Salad with Homemade Vinaigrette

Arugula, also known as rocket, is a leafy green with a distinctive peppery flavor and delicate, slightly bitter undertones. It's a staple of springtime cuisine, thriving in cooler weather and gracing our tables with its vibrant green leaves. With its bold flavor profile and crisp texture, arugula adds depth and complexity to salads, sandwiches, pastas, and more. Today, we're showcasing the simplicity and elegance of an Arugula Salad dressed with a homemade vinaigrette, a recipe that's as versatile as it is delicious. It's a culinary chameleon that can go anywhere and do anything. Pile dressed arugula on top of cooked pizza, khachapuri or other flatbreads, stuff it into sandwiches or grilled cheese, add it on crostini or pasta, serve it with seared steak for a flavorful dinner salad. The peppery green adds a burst of flavor to many dishes but does particularly well with Italian and Mediterranean cuisine (where the plant originates).

Ingredients:

• Fresh arugula leaves
• Quick pickled shallots 
• Shaved parmesan cheese (try using a vegetable peeler to shave the cheese--big pieces are great here!)
• optional: toasted pine nuts
• Homemade vinaigrette 

Instructions:

1. In a large mixing bowl, combine the arugula, and shallots.
2. Drizzle the homemade vinaigrette over the salad, tossing gently to coat the leaves evenly.
3. Top with shaved Parmesan cheese and optional pine nuts.
4. Serve immediately on its own or as an accompaniment to your favorite dishes.

As we revel in the bounty of springtime produce, let arugula take center stage on your plate. Its bold flavor and crisp texture are the perfect complement to a wide range of dishes. Once you start topping foods with dressed arugula, you'll want it on everything!

Spring Risotto with Asparagus & Peas

What you need

• 1 lb. asparagus, trimmed and cut into 1-inch pieces
• 1 cup shelled peas
• 6 cups chicken or vegetable broth
• 3 tbsp. Alpenrose Unsalted Butter
• 1 large onion, finely chopped
• 1-1/2 cups arborio rice
• 1/2 cup dry white wine
• 1/2 cup Shredded Parmesan Cheese
• Salt and pepper to taste

Instructions

Bring a large pot of salted water to a boil. Add the asparagus and cook for 2 to 3 minutes. Once the spears are tender but still crisp, use a slotted spoon to remove them from the pan and set aside. In the same pot, blanch the frozen peas for 1 to 2 minutes, then drain and set aside.

In a separate pot, heat the broth until hot, but not boiling. Keep warm on low heat.

In a large saucepan, melt the butter over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the arborio rice and stir well to coat with the butter. Cook for 1 to 2 minutes until the rice is lightly toasted.

Pour in the white wine and stir until it has been absorbed by the rice.

Begin adding the warm broth to the rice, 1/2 cup at a time, stirring frequently and waiting for each addition to be absorbed before adding more. This process should take about 20 to 25 minutes.

Once all of the broth has been added and absorbed and the rice is tender and creamy, stir in the cooked asparagus, peas, and Parmesan cheese. Season with salt and pepper, to taste.

Serve the risotto hot.