Recipe includes white asparagus, green garlic, vegetable stock, cream and thyme.
Onions pickled with chiles, star anise, Szechuan and black peppercorns.
Green garlic stalks grilled with olive oil, salt, marjoram or thyme.
This bagna cauda (hot bath) is adapted from the traditional northern Italian dish that calls for regular hard garlic cloves. Because the green garlic is milder, you can use more of it!