Jimmy's No.43's chef Phillip Kirschen-Clark has been at the greenmarket through fall, winter, and now spring. Just a few weeks ago he was foraging upstate for ramps, now the farmers are offering the bounty of spring. It's the height of asparagus season, and New York Magazine's Rob Patronie and Robin Reisfeld have featured one of Chef Phil's recipes: Local Asparagus With Goat’s-Milk Dulce de Leche and Horseradish.
