It is getting towards the end of March and I can smell spring in the air. This is the best time of year for chef's. It's the season where you simply let the integrity of the ingredient stand on there own. Everything is at the peak of freshness, so cooking begins to be more technique driven. Working in California gives us first helpings on some of the best produce in the country. Morels, Asparagus, Peas, Fennel, Apricots, Chive, Garlic Chive and Artichokes all come to mind when I talk to my purveyors and local farmers at the market. Today, the name of the game is Asparagus! We simply blanched it in salted water, cooled it and toss it with some lemon vinaigrette. I serve it with artichoke-chive puree, parmesan-creme fraiche, sweet 100 tomatoes and a lightly poached egg yolk. We garnished with shaved parmesan and pine nuts. Seems like a lot of players, however these are all timeless flavor combinations that will please some o the most discerning tastes. JM
