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  • The Saturday Evening Post

    SEASON’S BEST

    Mar 01, 2019 3 minutes
    By Curtis Stone

    I look forward to cooking with and eating fruits and vegetables that haven’t been available for months. Spring produce varies wildly from the heavier root vegetables of winter. Lighter and more delicate vegetables, like peas, asparagus, and fava beans, are the star players of the season.

    Asparagus might be my favorite spring vegetable. Its peak season —April — is brief, just like my favorite ingredient, truffles. I dedicated an entire menu — including dessert — to the spear at my

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