Spring is a lovely time to refresh your cooking with lighter, more vibrant dishes. As the days grow longer and fresh produce starts to come into its own, it’s the perfect moment to lean into simple recipes that let ingredients shine — bright flavours, seasonal vegetables, and good olive oil bringing everything together.
At La Española, olive oil is at the heart of it all, whether you’re making a quick supper or something a little more special. Here, we’ve gathered a handful of recipes to welcome the season — fresh, colourful dishes that are easy to cook and even better to share.
Egg and Asparagus Recipe
Nothing quite says spring like fresh asparagus. Our Scrambled Eggs with Asparagus pairs tender spears with soft, creamy eggs, finished with La Española Extra Virgin Olive Oil.
Asparagus is at its best in spring, and a quick sauté in olive oil helps keep its natural sweetness and delicate flavour. It’s the sort of dish that works just as well for a relaxed weekend brunch as it does for a quick midweek supper.
Serve with a slice of sourdough and a scattering of fresh herbs — chives or dill both work beautifully — for something simple and satisfying.
Classic Spring Soup with a Twist
Spring soups tend to feel lighter, but still full of flavour. This Chard Vichyssoise with Sun-Dried Tomato Crostini is a good example — a fresh take on a classic.
Traditionally, vichyssoise is smooth and creamy. Here, Swiss chard adds colour and a slightly earthy note, giving it a more seasonal feel. Blended until silky and finished with a drizzle of extra virgin olive oil, it’s rich without feeling heavy.
The sun-dried tomato crostini bring a welcome contrast — a little sweetness, a little depth — making it a lovely option for a light lunch or something to serve when friends come round.
Spanish Chickpea Soup with Spinach
There’s still a place for something warm in spring, especially on cooler evenings. Our Spanish Chickpea Soup with Spinach strikes that balance nicely — comforting, but not too heavy.
Chickpeas add substance, while fresh spinach keeps things light and seasonal. The base starts with olive oil gently cooking onions, garlic and herbs, building flavour without weighing the dish down.
Tip: Add the spinach towards the end so it keeps its colour and texture. Serve with warm crusty bread and a drizzle of olive oil — simple, but very satisfying.
Kale with Garlic, Chilli and Serrano Ham
If you’re after something quick and full of flavour, this Kale with Garlic, Chilli and Serrano Ham is well worth trying.
Kale works particularly well in early spring, and its sturdy texture stands up nicely to bold ingredients. Gently heating garlic and chilli in olive oil creates a fragrant base that coats every leaf without overpowering it.
The Serrano ham adds a savoury depth that balances everything out. It’s a great side for grilled fish or roast chicken, or even spooned over grains.
Courgette Ravioli with Spinach and Feta
As courgettes come into season later in spring, they’re perfect for lighter dishes. Our Courgette Ravioli with Spinach and Feta Cheese is simple to make but feels a little special.
The filling is bright and tangy, with spinach and feta working beautifully together. A drizzle of extra virgin olive oil ties everything together, adding richness without heaviness.
Finish with a squeeze of lemon and a handful of fresh herbs, and serve with a crisp salad on the side — ideal for an easy spring dinner.
Carrot Cake with Cream Cheese Frosting
No spring table feels complete without something sweet. This Carrot Cake with Cream Cheese Frosting is a familiar favourite, given a gentle lift with olive oil.
Using olive oil instead of butter gives the cake a soft, moist texture and a subtle depth of flavour. Fresh carrots bring natural sweetness, while cinnamon and nutmeg add warmth without making it too rich.
It’s just the sort of cake that works for Easter, a weekend gathering, or simply with a cup of tea.
Celebrate Spring at Your Table
Spring is all about fresh starts and lighter flavours. Whether it’s asparagus at its peak, a simple soup, or a slice of carrot cake, olive oil has a way of bringing everything together.
For more recipes and inspiration, take a look through our blog.
Frequently Asked Questions About Spring Seasonal Recipes
What are the best vegetables to cook with in spring?
Spring is all about fresh, tender produce — asparagus, spinach, courgette, Swiss chard, kale, carrots, peas, and artichokes. These ingredients work well in light sautés, simple soups, salads, and pasta dishes. Recipes like scrambled eggs with asparagus or courgette ravioli let the seasonal ingredients speak for themselves.
Can you bake with olive oil instead of butter?
Yes, you can. Olive oil gives bakes a soft, moist texture and adds a gentle depth of flavour. It works particularly well in cakes like carrot cake with cream cheese frosting. In most recipes, you can swap it for melted butter at a 1:1 ratio.
Why is olive oil ideal for spring cooking?
Olive oil brings out fresh flavours rather than masking them. A good extra virgin olive oil adds a light fruitiness and a slight peppery note, which pairs well with spring vegetables and greens. It also adds richness without making dishes feel heavy.
What are some light but filling spring dinner ideas?
Look for meals that feel satisfying without being too heavy. Vegetable-based soups like Spanish chickpea soup with spinach are a good option, as are dishes like courgette ravioli with spinach and feta. You can also pair sautéed greens with grilled fish or chicken for something simple and balanced.
How do I move from winter comfort food to lighter spring meals?
Start gradually. Swap cream-heavy sauces for olive oil, add more greens to soups, and let seasonal vegetables take centre stage. Spring cooking tends to be simpler, fresher, and a bit lighter overall.
Are soups still a good idea in spring?
They are. Spring soups tend to be lighter and greener than winter ones — think vegetable broths, legumes, and fresh herbs. Some, like chard vichyssoise, can even be served chilled. A drizzle of extra virgin olive oil at the end brings everything together.