Morels are arriving at farmers’ markets and, sautéed, match nicely with asparagus.Deborah Baic/The Globe and Mail
The first morel I ate was in an omelette in a little village inn in France. The woodsy flavour and interesting texture lingered, and since then morels have been a part of my food life.
They have recently arrived for a short fresh season as foragers bring them into farmers' markets. Combined with newly picked asparagus, they make a tasty starter to this late-spring meal. Follow the asparagus with grilled lamb strewn with mint salsa verde.
Mint, anchovies, garlic and capers are the go-to accompaniments for lamb. The perfect spring dessert is fresh local strawberries, lightly sugared and served with crème fraîche.
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Lucy Waverman