Chef, cookbook author and restaurateur Lidia Bastianich is joining the TODAY Food team to share a few of her favorite spring recipes. She shows us how to make a quick and easy, 4-ingredient asparagus frittata and a brioche bread pudding studded with sweet cherries.
I love this easy frittata because it is so simple to make and showcases the wonderful flavor of fresh spring asparagus.
Bread pudding is one of my favorite desserts to make. It's not overly sweet and once you have the basic recipe you can change the fruits and flavorings based on whatever you have on hand. I also love the idea of using up day-old bread.
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