PREPARATION INSTRUCTIONS:
- Warm vignole in a saucepan over medium heat.
- Transfer to bowls. Garnish with parmesan and meyer lemon pickle.
INGREDIENTS: broccoli raab, english peas, snow peas, snap peas, scallions, asparagus, green garlic, Red’s Quality Acre pea shoots, parsley, mint, organic italian olive oil, salt, pepper, herb stock (mixed herbs, kombu, onion, garlic, celery)
