Braised Spring Vegetables
It’s an unlikely scenario—early season vegetables cooked at a low simmer to amplify their fresh flavors—but it works.
WHY THIS RECIPE WORKS
Believe it or not, the unconventional route of cooking spring vegetables low and slow makes a vibrant, fresh-tasting dish. We add early season radishes, asparagus, and peas to our braising liquid in stages to ensure that each cooks at its o...