To be perfectly honest, when I think about spring, this is what popped into my mind. (Well, this and flowering crabapple trees.) I used the spring vegetables I had on hand, but you can adapt this mélange to include pretty much any of your preferred young vegetables (baby artichoke hearts, ramps, baby fennel), cooking each until they're just tender. I'm sure it would also be lovely with some sautéed spring mushrooms thrown in.

Share: