Pea guacamole and asparagus quesadillas: Jean-Georges Vongerichten’s spring vegetable recipes
New season pea guacamole with a bit of smoky heat from charred jalapeño, bright lime and fresh coriander, and thinly sliced asparagus in cheesy tortillasSpring is when the kitchen comes alive, with asparagus, morels, wild garlic and fresh peas marking the start of the new season and bringing b3old, vibrant flavours to our plates. Cooking with the seasons isn’t just a philosophy, it’s how my executive chef Ben Boeynaems and I get the best flavour from every ingredient, and spring is our (and probably every chef’s) favourite season, especially after all those months of working with winter’s roots and brassicas – spring produce is like colour after black and white. Today’s two dishes celebrate that ethos by letting exceptional ingredients do the talking. Continue reading...
New season pea guacamole with a bit of smoky heat from charred jalapeño, bright lime and fresh coriander, and thinly sliced asparagus in cheesy tortillas
Spring is when the kitchen comes alive, with asparagus, morels, wild garlic and fresh peas marking the start of the new season and bringing b3old, vibrant flavours to our plates. Cooking with the seasons isn’t just a philosophy, it’s how my executive chef Ben Boeynaems and I get the best flavour from every ingredient, and spring is our (and probably every chef’s) favourite season, especially after all those months of working with winter’s roots and brassicas – spring produce is like colour after black and white. Today’s two dishes celebrate that ethos by letting exceptional ingredients do the talking. Continue reading...
