Winter is leaving. What takes its place is a desire for crisp vegetables.
The preparation is what counts.
Spring vegetables are very sensitive: after harvesting, they go limp quickly, and they also have special needs during cooking. Their vitamins and minerals are very unforgiving: some dissipate with exposure to air or light, while others are destroyed by long cooking times.
Of course, the easiest way to enjoy vegetables is raw – as crudités or salads with a light dressing from high-quality oil, lemon juice and fresh herbs.