Spring

While I wait (and wait) for our local asparagus, it occurs to me that everyone else is not waiting. The grocery stores are full of asparagus (from elsewhere, wherever that is) and it is hard to walk down the produce aisles without snatching up a bunch. I understand, really I do, and that is probably why my two blogs on asparagus from last year are getting hit up a lot these days. So okay, I can’t be my stubborn self and wait another month to offer up more asparagus recipes. Especially because there are about a gazillion different ways to cook asparagus—almost all of them pretty darn quick—so I can come back to this provocative vegetable again. Soon.

While I love quick-braising and sautéing asparagus, I think the method that may be the absolute speediest may offer up some of the best flavor, too. It’s stir-frying. Two to three minutes, and you’ve got a beguiling roasty-toasty flavor and a nice crisp-tender texture. A few keys here: Slice the asparagus thinly on the bias for the best browning; don’t use a lot of fat; keep the heat cranked up. (I love the bowl shape of my non-stick stir-fry pan, but you can substitute with a nonstick skillet—just stir more frequently.)

I like to include a bit of garlic, some sliced scallions or shallots (as in the recipe below), or a combo of ginger and garlic in an asparagus stir-fry—but not much more. I don’t make a finishing pan sauce for it, in order to let that pure flavor shine through. (I do, however, sometimes like a cool, creamy garnish for this dish—crème frâiche is lovely.)

It's that time of the year: ramp season! These wild leeks, as they are known, are starting to become available at the farmers' markets. Just last Friday on my visit to the the Union Square Greenmarket, Berried Treasures was selling bags upon bags full of ramps. I'm sure they were all bought up by restaurants that day. But I myself bought a few bunches as I usually do and immediately started thinking of all the recipe possibilities.

Even with all the options, my go-to dish for ramps is always pasta. I love the flavor of the bulbs when they caramelize from sautéing and the greens turn slightly sweet after they have wilted. Tossed with pasta it's as simple and satisfying as it gets. You barely need anything else to make the dish shine because the ramps do all the shining.

For this recipe I like a little heat in the form of chile flakes and a bit of crunch from breadcrumbs. Some lemon juice adds a nice tang and crumbled Parmesan adds touches of saltiness throughout. Try this dish for a lovely spring dinner—add a glass of white wine and you're all set.

"Back again?" (no smile)

That's the response I got from the cashier when I returned to my local market for the third time in three days.

"Wow, you must really love peppers." (eye roll)

That's what she said when I gently placed my nine red bell peppers on the conveyor belt. That's after having bought six the previous day and three before that, all with the same cashier. Does she ever go home?

I took umbrage neither to her eye rolling nor to her indelicate handling of my pristine peppers. If she doesn't realize the mind-blazing deal of red bell peppers 3 for $1, then I can't help her. I also won't be sharing my garlicky roasted red pepper and almond dip with her. So, there.

I could not possibly have let April go by without sharing this lemony recipe with you. This is one that will become a classic in your repertoire. Trust me. Easy, yet so delicious, this dish is perfect for a small dinner or for a huge gathering. The recipe can be halved or doubled easily (or tripled … believe me I’ve done it).

I’m willing to bet that you have all of the ingredients in your pantry right now. It takes ten minutes to pull together and about an hour in the oven. This dish goes perfectly with meat, poultry and fish, or you can enjoy it on its own (as I have) with some fresh, crusty bread.

What starts off as raw potatoes in a pan full of water ends up as a dish of luscious lemony potatoes lounging in a bath of the most divine lemon sauce you will ever taste. And if that isn’t enough to convince you, then try to imagine the aroma that will fill your home. It starts off with the faint scent of potatoes beginning to roast. Very soon the potato aroma is joined by the unmistakably crisp and bright scent of lemon. And for the finish comes the oregano, which releases its herby scent as it heats up.