Spring, in most of this country, means burgeoning offerings at farmers markets and produce stands. Locally grown fresh peas and asparagus deserve our attention; they are the outstanding versions of the year-round supermarket options. These two vegetables, perhaps more than any others, are never better than when cooked and eaten shortly after harvest.
After I’ve had my fill of simply steamed asparagus and lavishly buttered peas, I turn them into a beautiful springtime risotto. They add brightness, texture and rich green flavor to the creamy rice dish. A swirl of oil, laced with just-harvested herbs, puts this version over the top.
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