Hazelnut Ramp Knödel

Asparagus Mimosa with Crispy Prosciutto

Asparagus Mimosa is a classic French dish of asparagus, hard boiled egg and a vinaigrette. It’s perfect for spring!

Roasted Asparagus with Marinated Tomato Salad

This salad is perfect for the end of Spring/Beginning of Summer. The combination of slightly charred asparagus and sweet, juicy tomatoes is really delicious and then top it off with Parmesan and fresh basil? Perfection!

White Asparagus Mushroom Ramp Tart

Roasted Asparagus with Marinated Tomato Salad

This salad is perfect for the end of Spring/Beginning of Summer. The combination of slightly charred asparagus and sweet, juicy tomatoes is really delicious and then top it off with Parmesan and fresh basil? Perfection!

White Asparagus Arugula Soup

Peas & Artichoke Moroccan Lamb Tagine

You can easily half the ingredients to this recipe to make less if you are not a big family like us ;). Remember that this recipe uses only the bottom bit of the artichoke which is referred to as the heart. If you plan to use fresh artichokes, which taste so much better, they need to be cleaned [https://www.thespruceeats.com/how-to-trim-fresh-artichoke-hearts-2216953] and prepared if not already. Frozen artichoke bottoms may also be used if you can't get your hands on fresh ones. In this Moroccan tagine, the peas are typically cooked until very tender. Stewing the peas like this allows them to properly absorb the full flavour of the sauce. The meat should be soft but intact and gravy must be absorbed into a slightly thick stew-like consistency. Take note that you will need to allow more time to achieve these results if using a Dutch oven or pot, and even more time, if slow-cooking in a traditional tagine pot. Serve with some freshly baked Moroccan breadhttps://www.thespruceeats.com/basic-moroccan-white-bread-recipe-khobz-2394386 for scooping up the sauce and vegetables.

Creamy Potato Spring Vegetable Soup with Sunflower Seed Pesto

Paglia e Fieno with Crispy Shallots

Palia e Fieno is a classic Italian dish that translates to “straw and hay”. The recipe gets its name from the two types of pasta used—egg fettuccine for the straw, and spinach fettuccine for the hay.

White Asparagus Arugula Soup