Enjoy these creative veggie recipes from the chef at New York City's Oceana restaurant.

By Beth Lipton
April 05, 2017
ODrachenko; Dorling Kindersley

Sure, the weather is warmer and the snow has melted—but to us, spring is really all about the food. Especially the beautiful, fresh produce that’s starting to show up at farmer's markets. Lucky for us, executive chef Bill Telepan, of New York City’s Oceana restaurant, has shared two of his favorite springtime recipes featuring harbingers of the new season. Both dishes are easy, healthy, creative, and of course, super delicious. Watch the video to follow along as he whips up pea pancakes and asparagus with roasted shallots. And scroll down for the full recipes below.

Pea Pancakes

Serves: 4

4 oz. sugar snap peas, strings removed

½ cup shelled English peas

2 Tbsp. milk

1 Tbsp. heavy cream

1 large egg

¼ cup all-purpose flour

¼ tsp. sugar

¼ tsp. salt

½ tsp. baking powder

Unsalted butter, for skillet


1 lb. shelled English peas (1½ cups)

8 oz. 
 sugar snap peas, strings removed, peas cut into 3 pieces on the bias (1½ cups)

3 Tbsp. unsalted butter

½ cup vegetable stock or water

1 oz. pea leaves

2 tsp. finely sliced fresh mint


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Asparagus With Roasted Shallots and Mustard Seeds

Serves: 4

6 Tbsp. extra virgin olive oil

2 large shallots, peeled and thickly sliced


1 Tbsp. lemon juice

1 tsp. red wine vinegar

2 tsp. grainy mustard

8 oz. asparagus, peeled and cut into 2-inch pieces

1 Tbsp. black mustard seeds

2 Tbsp. vegetable stock or water