Cooking Spring Veggies with Louis Sel Salt

It’s March. Spring is here (although the weather may not feel like it!)  In such a refreshing season, why not add a little green in your table? If you are looking for some seasonal vegetables for your new recipe, here are some tips for you. With the  start of spring , comes the welcome return of a host of beautiful, green seasonal vegetables to liven up your table. We’re sharing some favorite recipes with you that showcase these earthy and bright spring flavors.



Asparagus is harvested from March through June, depending on your region. Note that thickness in no way indicates tenderness, which is related to how the plant is grown and how soon it is harvested rather than texture.


We suggest: Roasted Asparagus with Fleur de Sel and Parmesan

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place wash and trimmed asparagus in a large bowl. Add fresh shaved or grated Parmesan cheese, extra virgin olive oil, Louis Sel Fleur de Sel, lemon juice, and lemon zest. Toss to coat evenly.
  3. Transfer asparagus to a baking dish in a single layer. Bake until asparagus is tender and beginning to brown, stirring occasionally, about 15 minutes.



Vitamin-rich beets are at their best when in season in temperate climates fall through spring. Fresh beets are often sold with their dark, leafy greens still attached.


We suggest: Beet Salad with Louis Sel Salt

1.     Place beets and fill with enough water to cover. Bring to a boil, and then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.

2.     Toss beets with olive oil and sel marin with herbs.

3.     In a small bowl, whisk together lemon juice, olive oil, dijon mustard, and Louis Sel Fleur de Sel.

4.     Drizzle over arugula, add crumbled goat cheese and halved cherry tomatoes.



There are two basic kinds of peas: garden peas, which require shelling, and snow or sugar peas, which yield edible pods. No matter which you prefer, eat them with gusto, as these little gems are an excellent source of iron, protein, vitamin C and soluble fiber.


We suggest: Roasted Sugar Snap Peas with Fleur de Sel

  1. Preheat the oven to 450 degrees, and line a baking sheet with parchment paper.
  2. Wash sugar snap peas, pat dry and trim the ends.
  3. Roast for 20 minutes or until brown and crispy, flipping halfway. Sprinkle with a generous amount of Louis Sel Fleur de Sel and serve warm.