 Asparagus: A market favorite, vibrant green spears of this cultivated member of the lily family taunt us from the first hint of spring into June. Young asparagus stalks are prized for their tenderness; the thicker the stalk, the more mature it is. Try roasting them -- it brings out their sweet flavor. For a special treat, look for white asparagus, beloved by the French for its milder taste. White asparagus never sees the light of day, and consequently is more expensive. The Italians eat asparagus with slices of prosciutto ham and shaved Parmesan, a perfect noontime meal.
 Strawberries: What other fruit conjures up the taste of spring like strawberries? Plump, sweet, and bright red, they look absolutely ravishing in their little green baskets, and they taste even better. The tiny wild woodland berry, sometimes called fraises des bois, is considered the "queen of strawberries," and is especially sweet. Perfectly ripe (and just picked) berries are the ultimate breakfast fruit. Sprinkle with brown sugar, dip in chocolate or layer between shortcakes with softly whipped cream for the quintessential picnic cake -- a kid's favorite, and mine too.
 Dandelion Greens: Oft referred to as chicory, but not a true relative, dandelion makes the occasional appearance at spring farmers' markets. If you come across this delightful little green, grab a bagful. The name dandelion is from the French, dent de lion, meaning "lion's tooth," presumably for its jagged edges. Widely eaten in Europe, this slightly bitter green is excellent in salads when young and can also be cooked. Chefs are enamored of its earthy taste and versatility in the kitchen. Combine with frisée, crisp bacon and croutons for a twist on the French classic salad, or top with a poached egg -- a fitting entrée into spring.
 Rhubarb: In and out of fashion, rosy-colored rhubarb makes a comeback in my house every year. Whether in pie (hence its old name, pie plant), compote, or strawberry rhubarb jam -- an American favorite -- there is always room for it in my fridge. A relative of buckwheat, rhubarb's celery-like stalks are extremely sour, and are usually cooked with sugar. It is popular in Middle Eastern stews, and has been used across the globe in both sweet and savory cooking. Thought to be one of the earliest harbingers of spring, rhubarb's striking pink or chartreuse stalks make a stunning display at the marketplace and, when cooked, are a beautiful addition to the table.
 Lamb: Spring into the holidays with a traditional lamb feast. The Greeks and Italians prize a whole lamb, roasted over a spit with herbs, for Easter dinner. Americans are fond of that tradition too, though a rack or leg in the oven will do just fine. Spring lambs are butchered around 2-4 months old, sometimes even younger, their meat a paler pink and tender when properly cooked. The English prefer their lamb with mint jelly -- although quince marmalade, or red currant sauce, also provides the perfect foil for the succulent and savory meat. Serve lamb with a cornucopia of spring vegetables: asparagus, peas, artichoke, dandelion, carrots, and mache.
|
|
Director: Liu Chi 
