Chives and mint sprigs have been pushing up in the garden for several weeks now. Thankfully, much of this country will see the first skinny, emerald-green asparagus spears and tiny, tender peas at local farmers markets soon.
Green is the color of spring itself, especially the green of a perfectly cooked asparagus or pile of sweet peas. The first step for either vegetable involves a little time. To prepare asparagus, soak it in cold water with several changes to remove all grit from the tips of the stalks. For peas, employ some patience while shucking them from their tough pods.
