Spring brings vegetables to brighten restaurant tables

04/18/2011 | Chicago Sun-Times (free registration)

Spring vegetables including asparagus, peas, ramps, favas, morels and artichokes bring bright colors and fresh flavors to the table after a long winter of root vegetables, writes Giuseppe Scurato, chef and owner of Chicago's Ceres' Table. Scurato is picturing the menu changes to come, as spring's bounty means bringing back perennial favorites such as a Milanese-inspired asparagus salad with Parmigiano-Reggiano cheese, a sunny-side-up egg and arugula.

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