The Flavor of Spring
May. 13th, 2009 06:12 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lsandersonThe 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)
