Vignole
This is my straightforward interpretation of a classic Roman springtime dish, in which a handful of spring vegetables are gently stewed together until they have lost their bright green color ... but n...
Early Spring Vegetables
Eagerly awaited, local early spring vegetables such as asparagus, fava beans and peas have fleeting availability. Get them while you can and cook them as soon as possible. We peel asparagus stems and fava bean skins, but it’s not really necessary. A quick steam sauté with a pat of butter and a dash of salt is ideal for enjoying the true bright flavors of these harbingers of spring.
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