Sauteed leek, celery, and carrot form a flavorful base; potatoes add heft; and Parmesan rind makes the broth luxurious and savory. But the real stars of the dish are asparagus, English peas, and sugar snap peas, each contributing seasonal flavor to every spoonful.
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.
Try these sweet, tender vegetables in a salad, side dish, or stir-fry, or eat them raw as a snack. Find plenty of recipes to choose from, and learn the best way to select and store this spring favorite.
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.
Fresh peas provide contrasting color, a gentle pop when bitten, and summery flavor when added to traditional risotto. The dish is made with Arborio rice, chicken stock, fresh marjoram, and Asiago cheese.