Our cookbook of the week is Wild Honey and Rye: Modern Polish Recipes by food writer Ren Behan. Cauliflower and asparagus are both common recipients of the crispy, buttery treatment, but it doesn’t end there. As Ren Behan writes in Wild Honey & Rye, the topping can be used with any seasonal vegetable you choose, as well as meat or fish. “The idea behind (this) asparagus recipe was just to modernize it a little bit,” Behan says. Excerpted from Wild Honey & Rye: Modern Polish Recipes © 2018 Ren Behan.

Source: National Post May 22, 2018 13:00 UTC