Fit for a Springtime Feast

Thank you for the “Freshen Up” recipes (by Leslee Komaiko, Style, March 25). They were such an inspiration--I cooked them all for a Sunday afternoon feast with friends. Sublime!

We added a grilled branzino with the asparagus. Let Craig Strong know his recipe was the hit of the evening. I had never cooked fresh calamari before. I went to Chinatown and got fresh squid, cleaned them (easy enough) and have a new ingredient I am not afraid to use.

The bouillabaisse sauce was phenomenal. We ate every drop. The radish salad was another new taste treat. The asparagus were wonderful with the fish. And last but not least were the fresh peas. I don’t know if I have ever had peas like these. The pea puree on the crostini was great, but the plain al dente fresh peas in all their innocence, with the complex flavors of the calamari and bouillabaisse sauce, was heaven-sent.

Thank you for giving us a wonderful welcome to spring in Southern California.

Norm Lopez

Via the Internet