my Italian spring menu

This is a good menu that I recommend as soon as asparagus hit the vegetable stands.

Appetizer
Stuffed celery stalks

First dish
Risotto with asparagus

Second dish
Rosemary pork chops

Vegetables
Peas and ham

Dessert
Fruit tart



Preparation tips:
Use seasonal fruit on the fruit tart, strawberries would be excellent. Save some time by preparing the appetizer fist and then store it in the refrigerator.

Wine Ideas:
I'd suggest starting off with a white like Soave and then when you serve the pork chops switch over to a light red like Bardolino. Of course, break out a good prosecco for the fruit tart

Serving notes:
Leave a slight pause between the risotto and the pork chops since the risotto is so filling.