Green is back in the garden, and chef Nicki Sizemore will highlight her favorite spring vegetables with a special focus on asparagus. She’ll show you a new way to prep asparagus for an unforgettable spaghetti with shaved asparagus & mint pesto and then walk you through a bright and crisp asparagus and quinoa salad loaded with peas, radishes, fennel, golden raisins and almonds.
Bonus materials available after purchase
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