And asparagus! And ramps! And green garlic! And fava beans! We're pretty stoked to start digging in to Spring vegetables.
Robyn's random doodles of the day were really into peas.
Spaghetti with Seared Ramps and Pecorino at Maialino
At a recent visit to Maialino, I tasted a special pasta dish with pecorino and seared ramps. (The pasta was spaghetti chitarra from Mancini.) So simple, but the textured bite of the pasta, the rich cheese (which became saucelike when mixed with pasta water) and the charred ramp bulbs and super-sweet green ramp leaves were a fantastic combination.—Maggie Hoffman
Gnocchi with Favas and Peas at Battersby
Peas and Prosciutto at Otto
The $5 vegetable pots at Otto are consistently lovely. Three of these, a pasta, and some stellar gelato make a killer, distressingly affordable meal for two. Of late I'm in love with the peas and prosciutto, which dresses tender, incredibly fresh peas in a tart, shallot-studded vinegary dressing with bits of mint. There's nothing groundbreaking about the combination, but there doesn't have to be. These are just peas done right. The prosciutto isn't integrated into the dish; it sits in floppy petals on top—a meat flower I nibble on after all the peas are gone.—Max Falkowitz
Pea Shoots at...Everywhere
Pea shoots are my favorite vegetable dish to order at Chinese restaurants. (I don't have a favorite place to get 'em; I'm pretty satisfied no matter the restaurant.) Not much else compares to their freshly vegetal and sweet flavor wrapped up in tender leaves and lightly crisp stems...being slicked with oil and infused with garlic doesn't hurt either.—Robyn Lee