Animal, Vegetable, Miracle: A Year of Food Life

84 animal, vegetable, miracle

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3 cups milk

and set aside to steep.

1 pound asparagus

Chop into^1 ⁄ 2

2 tablespoons butter

Salt and pepper to taste

4 eggs

(^1) ⁄ 3 cup chopped parsley
3 cups grated Swiss cheese
The variety comes automatically, as you eat loads of leafy greens in April,
but find them petering out soon, with broccoli becoming the dark green
vegetable of choice. You won’t have time to get too tired of any one food,
and your nutrient needs will be met. There’s no need to measure out every
tedious one- quarter cup of raisins and half cup of chopped peppers.
Two things that are impossible to get tired of are asparagus and morels,
because neither one stays around long enough. If you have them on the
same day in April, you’ll forget all about peaches and can make this dish
from Local Flavors, by Deborah Madison.

ASPARAGUS AND MOREL BREAD PUDDING

1 cup chopped spring onions with green shoots

Add onions to milk in saucepan and bring to a boil; remove from heat

1 loaf stale or toasted multigrain bread, broken into crouton- sized crumbs

Pour milk over crumbs and allow bread to soak.

-inch pieces and simmer in boiling water until bright

green.

1 pound morels (or other wild mushrooms)

Melt butter in skillet, cook mushrooms until tender, add salt and pep-

per, and set aside.

3 tablespoons oregano

Break eggs and beat until smooth, add herbs and plenty of salt and pep-

per, add bread crumbs with remaining milk, asparagus, mushrooms with