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Blending hearty winter pasta, potato gnocchi, with a light vegetable, asparagus, and a not-too-heavy protein, shrimp, reflect spring's in-between feel.
The unpredictable nature of spring - balmy one moment, cooler the next - makes us hanker for dishes that reflect the season's maybe-maybe not feel.
Almond-crusted, bake-fried asparagus is a remarkably easy way to entice veggie phobes in the family.
What I wanted? A simple recipe - any recipe, any trick, any technique - that would entice my 8-year-old son to embrace broccoli.
It's easy to forget about asparagus' seasonality because it's available year-round. But in-season asparagus has a freshness unlike that available in November. There is nothing better than seeing these beautiful vegetables at the local market.
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