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Though the dregs of winter are still in evidence, spring has sprung in most of the country, opening up new seasonal culinary possibilities. You might see ramps in the market—those fabulously pungent wild leeks that grow in eastern woodlands and that are so good when lightly grilled—or foraged fresh morel mushrooms that, when sautéed in butter with a little garlic (or ramps) and a splash of sherry, pair so well with grilled steak. Asparagus (for which we have many recipes, including the one below), fava beans, and artichokes join the party.
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