Q: I'm inspired by all the coverage you're doing on delicious spring veggies, and I'm buying them in spades: fresh peas, garlic scapes, fiddlehead ferns.
But every time I go to cook them, I end up using the same technique: blanching and tossing with a little cheese and lemon juice over pasta. It's delicious, but starting to get boring. How can I shake up my presentation?
Sent by Jessica
Editor: Jessica, we are going to turn this over to the readers pretty directly, as we know that they will have lots of suggestions. But we will slip in a word, and a recipe recommendation. You can always sauté these vegetables in a little olive oil or butter, which is similar to blanching, but still a little different. Also, try this recipe — it's a lovely way to enjoy two spring vegetables at once.
• Spring Lemon Risotto with Asparagus and Fiddlehead Ferns
Readers — what are your suggestions for Jessica?
Related: Seasonal Spotlight: Fiddlehead Ferns
(Image: Kathryn Hill)