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
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)