For Mother's Day, I'm making crab cakes w/ ramp vinaigrette, decorating the plate w/ spring lettuces. So my usual green salad for first course is out.
I would like to make something utilizing some overpriced veggies from WF: fresh peas, purple asparagus, red carrots, etc. I have considered some sort of soup, w/ veggie garnish, or simply steaming, chilling and plating w/ a vinaigrette, but that seems to much like the main course. I have loads of chives (w/ flowers), thyme, mint, tarragon, parsley in the garden.
Any ideas? My Dad is a fairly traditional eater (not keen on cold soup, for example), so not too over the top, please. TIA.