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A Recipe from Our Cookbook: Spring Sauté

April 26, 2010

Gorgeous spring in a saute pan.

Spring isn’t just in the air—it’s here! To celebrate the new season, were featuring this beautiful recipe that is endlessly adaptable according to whatever produce you have on hand.

In Welcome to Michael’s, Michael suggests using equal portions of a few different types of spring veggies, such fiddlehead ferns, peas and pea shoots, and fava beans; and then accent them with spring onions and different varieties of mushrooms. You could also go minimalist and feature just one spring vegetable, like asparagus. Whatever you use, it always turns out delicious when you start with beautiful produce.

Spring Sauté

Serves 4

  • 3 tablespoons salted butter
  • 1/4 pound very small morels, cleaned and trimmed
  • 4 ramps, cut crosswise into thin slices, or 3 spring onions, peeled and diced
  • Sea salt and freshly ground pepper
  • 1 pound fiddlehead ferns, cleaned (or 2 cups shelled English peas or peeled fava beans, or a mixture of peas, favas, and fiddleheads)
  • 2 handfuls pea shoots, if available
  • 1 tablespoon chopped fresh mint, flat-leaf parsley, or tarragon (optional)

Heat the butter in a large sauté pan over medium heat. Add the morels (if using) and sauté for about 4 minutes or until slightly crisp. Add the ramps, season with salt and pepper to taste, and sauté for about 4 minutes longer or just until they begin to soften.

Add the fiddleheads and cook for 3 minutes more. If using peas, toss in the pea shoots.  Taste and, if necessary, and more salt and pepper.

Remove from the heat and toss in the herb(s).  Serve immediately.

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