Spring

Spring is a breath of fresh air on a plate. After a winter of heavy roasted roots and stews, it’s such a relief to shift into lightness—slender asparagus spears, verdant snow peas, and leafy greens that need only a quick dunk in boiling water or a few seconds in a hot pan. Wild mushrooms find their way into herby crepes and pasta dishes, and there are quick-cooking peas for creamy risotto, leeks for gratins, and buttery fava beans for nearly everything.