Three Pretty, Tasty (and Healthy) Recipes for Spring
“I’m asparagused out,” I was telling a friend. “I’m going to start turning it all into velouté,” which is a sure sign you don’t want to lay eyes on another spear of the stuff for another 12 months. (Not a bad sign, really. That’s what eating with the seasons is all about.) “Do you put strawberries with it?” he asked, which, coming from him, my brain translated to, “Please don’t tell me you put strawberries on asparagus.” Strictly speaking, I do not, although I did the other day, because I have been enjoying strawberries with peas, which combination is everywhere and most delicious, so I allowed myself to extend that concept to a spring salad that, in fact, does include asparagus, as well as fava beans and other delicacies. It’s somewhat of a labour of love, but a delightful way to kick off a dinner party in spring.
