This is for a season when you think you have nothing and actually have something wonderful!
ASTUCE: you may use any vegetable you like here, in any quantity you like, but small spring vegetables are best, and radishes, which keep their cheery color are essential. Sometimes I use baby turnips; if I can’t find spring onions, I use shallots; and occasionally I double the amount of asparagus. Also, if cilantro is hard to find, then use the finest extra-virgin olive oil all by itself. You’ll miss the vivid green color and the subtle flavor of the cilantro, but the dish will be delicious. Have fun!