Blanching is one of my favorite ways to prepare spring vegetables. Briefly cooked in salted, boiling water and then shocked in an ice water bath, the food tastes clean. Salt – my favorite ingredient – is what brings out the natural flavor. Have your ice bath prepared before you begin cooking the asparagus. INGREDIENTS 2…
SPRING PANZANELLA
Easier than poached and far prettier than hard boiled, these non-fussy, six-minute eggs are my favorite. The white is firm and set while the yolk is slightly runny and adds a bit of creaminess to each panzanella bite. The eggs can be cooked and peeled three days in advance, as long as they’re stored in…