The Flavor of Spring

[lsanderson]

The Minimalist
By MARK BITTMAN
Published: May 8, 2009

IN an ideal world, here’s what a spring dish might look like: you take morels from your foraging trip, cream and butter from your cow, and asparagus, shallots and herbs from your garden. You combine them in any way that makes sense to you, and then you thank the forest, the cow and your backyard for providing such amazing bounty. More

Recipe: Asparagus With Morels and Tarragon (May 13, 2009)

Comments

[don-fitch.livejournal.com]

Not for me, thank you. Morels are so rare here in Southern California that I'll settle for nothing less (or more) than morels + butter + the proper amount & time of heat.

Possibly it's just a personal preference, but I seem to be quite strong on the First of the Season harvests being presented all by themselves. Yesterday, for example, it was a handful of yellow wax beans, steamed.
Later on, when there's a plethora (as with the Rainbow Swiss Chard and zucchini), fancy combinations will be in order. (Well... okay, just to be contrary, I do accept & even prefer a dollop of mayonnaise with the first asparagus or tomatoes.)

Heretical!

[lsanderson.livejournal.com]

Or near for anyone up here in morel land. ;-)