Join Betty Rosbottom on another virtual cooking tour of Paris—this time with a spring menu inspired by the City of Light. In this Zoom class you’ll learn how to prepare individual puff pastry tarts filled with asparagus and shiitake mushrooms. The pièce de résistance will be a Navarin d’agneau, a celebrated French ragoût of fork-tender lamb and colorful spring vegetables. This all-in-one main course will be followed by a salad of watercress and cucumbers tossed in sherry mustard vinaigrette. For dessert, you’ll discover the easy technique for making an almond and ginger gateau that is halved and then filled with ginger whipped cream. This light-as-a- feather cake served with fresh raspberries makes a simple yet chic ending.