One of the most wonderful ways to enjoy spring vegetables is to braise them. This gentle method of cooking the veggies preserves their crisp texture and delicate flavor.
Here sweet peas and asparagus are braised with saffron and a pinch of cayenne, which brings a bit of heat to the otherwise sweet vegetables. As a last touch, pea shoots are tossed with the warm vegetables until just wilted and contribute a lovely green-pea flavor to the dish.
The braised vegetables make a delightful side dish, but here they’re served with polenta flavored with aged cheddar to make a light—and mouthwatering—main course.
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.