"Asparagus is a true delight. When it first arrives, it's best enjoyed plain, eaten with fingers and dipped into butter, olive oil or a very simple sauce."
"The meat of wild king salmon is lean, flavorful and a brilliant color, compared with farmed varieties. If you can get it, go for it."
"Ideally, parsley potatoes are new potatoes boiled, with the skins rubbed off, then generously buttered and showered with parsley."
"Just toss a knob of butter in a hot pan, let it sizzle and foam for a minute, then add a squirt of lemon."
Spring signals the arrival of fresh ingredients such as asparagus, wild salmon, and strawberries. Asparagus is best enjoyed fresh, dipped in simple sauces. A recommended salad features blanched asparagus, arugula, dill, and feta. Wild king salmon is celebrated for its lean, flavorful meat, best seasoned lightly. Old-fashioned parsley potatoes, made with new potatoes and butter, complement the meal. Brown butter adds a nutty flavor to both the fish and potatoes, enhancing the overall dining experience.
Read at cooking.nytimes.com
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