Blanched English peas are scattered around a simple roasted side of wild salmon. Beurre blanc, served on the side, is essentially a warm vinaigrette made with butter instead of oil. Finish with a sprinkling of chives and -- if you have them -- a few flowering pea shoots.
A soup course may be old-school, but it never fails to delight, putting any special-occasion meal right over the top. The smooth, sophisticated pea and parsley soup is an homage to the season. It gets body from creme fraiche and a salty snap from orbs of golden caviar.
Pea shoots taste as vibrantly green as they look. Combine them with the season's first radishes and baby artichokes for a salad that's full of texture. Add rustic Parmesan croutons, which get a little kick from cayenne, for richness and heft.
Fresh vegetables and shrimp
are sauteed, then quickly
cooked in a mushroom-hoisin
sauce. This savory combination
becomes the filling
which is cooked by swirling the
egg mixture in the heated wok.