Asparagus with Brown Butter Hollandaise by Lucy Waverman, photographed April 27, 2016 in Toronto.Danielle Matar for the Globe and Mail
At last, local vegetables are here. Asparagus is already in stores, while peas, garlic scapes and beans are on the way. Now that everything tastes so fresh and wonderful, it's time to make veggie-heavy meals. Here are three recipes geared to what is currently available. The asparagus is a side dish, but I would eat it as a main course with some pickled shrimp or prosciutto on the side. Quick pickling vegetables of all kinds adds an unusual spark and sophistication to salads. And icy soups on hot days are a particular treat – this pea soup is the flavour of summer.
Asparagus with brown butter hollandaise and pistachios
Lucy Waverman