apricot, lemon and almond tart
asparagus with anchovy and milk sauce
penne with asparagus carbonara
asparagus and gulls’ egg salad
pasta with asparagus, peas, prosciutto and cream
tagliatelle with asparagus and parmesan
broad bean and pecorino tagliatelle
risotto of peas and small broad beans
melon marinated in valpolicella with vanilla
braised spring carrots and artichokes