14 Fresh Side Dish Recipes for Spring

Jazz up tender, caramelized asparagus with a zippy dressing of chopped olives, parsley, vinegar, and oil.

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Christopher Baker
By Charlyne Mattox and Dawn Perry
1 of 14 Greg DuPree

Green Pozole

The star ingredient of this hearty Mexican soup? A fluffy, chewy ingredient called hominy. You can find hominy near the canned beans in your supermarket, but if you’d rather use chickpeas, they’re just as tasty. To give the store-bought chicken broth extra flavor, we cooked the bone-in chicken thighs right in the soup. We like a kick of heat in our pozole, so we added a sliced fresh chile (and garnished with one, too). If you prefer a more mild soup, simply omit the chile, or use a sliced bell pepper instead. The best part? You get to serve the dish with tortilla chips.

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2 of 14 Anna Williams

Creamy Leek Gratin

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3 of 14 Anna Williams

Herb Potato Salad

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4 of 14 Anna Williams

Spiced Peas With Cilantro and Lime

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5 of 14 Anna Williams

Lemony Asparagus With Pine Nuts and Parmesan

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6 of 14 Anna Williams

Snap Peas With Cucumber and Ginger

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7 of 14 Anna Williams

Spring Lettuces With Avocado Dressing and Pistachios

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8 of 14 Christopher Baker

Pea, Feta, and Crispy Prosciutto Salad

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9 of 14 Christopher Baker

Roasted Potatoes and Lemon With Dill

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10 of 14 Christopher Baker

Gingery Sautéed Watercress and Shiitakes

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11 of 14 Christopher Baker

Baked Stuffed Artichokes With Pecorino

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12 of 14 Christopher Baker

Roasted Asparagus With Olive Vinaigrette

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13 of 14 Christopher Baker

Bibb and Radish Salad With Buttermilk Dressing

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14 of 14 Christopher Baker

Snap Pea and Radicchio Slaw

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