Green peas, morel mushrooms, ramps, asparagus and fiddlehead ferns are at their peak.
FORBES: Top Chefs Delight in the Fresh Tastes of Spring
2.
Then stick with the surprisingly nutty fiddlehead ferns, prepared with black vinegar, Szechuan peppercorn oil, and garlic an instant classic.
NEWYORKER: Biang!
3.
His fricassee of snails contains the spicy Japanese condiment red yuzu kosho, local fiddlehead ferns and resinous Greek mastic infused with English peas.