Staff-favorite spring recipes starring asparagus, peas and herbs

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Democracy Dies successful Darkness

Spring has sprung. Here’s what our squad volition beryllium eating this season.

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Triple Pea Salad. (Tom McCorkle for The Washington Post; nutrient styling by Gina Nistico)

Despite the wild upwind swings we’ve seen successful D.C. this March, outpouring has officially arrived — and we’re acceptable to invited the longer days, warmer temperatures and caller seasonal produce. In the kitchen, that means a displacement toward lighter vegetable-forward dishes that marque the astir of the season’s harvest, including asparagus, artichokes, rhubarb and peas.

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